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Caramelised Apple Tart




Source of Recipe


The Australian Women's Weekly Great Fast Recipes Cookbook


List of Ingredients




4 small apples (520g)
50g butter
¼ cup (55g) firmly packed brown sugar
½ teaspoon ground cinnamon
½ cup (50g) pecans
¼ cup (75g) apple sauce
2 teaspoons lemon juice
2 sheets ready-rolled butter puff pastry
1 egg, beaten lightly


Recipe



Peel and core apples; slice thinly. Stir butter, sugar and cinnamon in medium saucepan over low heat until sugar dissolves; add apple. Cook, stirring occasionally, over low heat, until apple softens. Drain apple mixture over medium bowl; reserve caramel mixture.

Meanwhile, blend or process nuts, apple sauce and juice until mixture is smooth.

Preheat oven to moderately hot. Line oven tray with baking paper.

Cut eight 11cm rounds from pastry sheets; place four of the rounds on prepared tray; brush with egg. Using 9cm cutter, remove centres from four remaining rounds; centre pastry rings on top of the 11cm rounds.

Spread nut mixture in centre of rounds; arrange apple mixture on top. Bake tarts, uncovered, in moderately hot oven about 15 minutes or until golden brown. Serve warm, with heated reserved caramel mixture.

tip We used Granny Smith apples in this recipe because their firm white flesh retains its shape and readily absorbs the butter and sugar mixture