Caramelized apple tarts
Ingredients
7
Steps
5
Serves
6
Cook Time
35-40 Min
Ingredients
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Preheat the oven to 200°C/400°F/Gas mark 6. Grease the bottoms of six 7.5cm/3in individual tartlet tins.
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Roll out the pastry sheet more thinly. Stamp out six 12.5cm/5in rounds of pastry using a pastry cutter. Use to line the tins, and prick the bases twice with a fork. Chill for 10 minutes.
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Line the pastry with foil and baking beans. Bake blind for 10 minutes. Remove the foil and beans, sprinkle in the marzipan and cook for a further 5 minutes.
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Quarter, core and slice the apples. Heat the butter in a large non-stick frying pan. Add the apples, lemon juice, sugar and mixed spice, and cook over a high heat for 5 minutes, turning as needed, until most of the lemon juice has evaporated and the apples are just tender.
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Pile the apple mixture into the warm pastry cases, then put back in the oven for 2–3 minutes. Serve the tartlets warm with crème fraîche.