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Caramel Cream Apple Tarts




Source of Recipe


unknown






Recipe Introduction


serves 6





List of Ingredients



• 2 1/2 sheets puff pastry (thawed)
  
• 425g can pie apple
  
• 1 1/4 cups creme fraiche
  
• 1 tbs brandy
  
• 20g butter
  
• 2 tbs water
  
• 3 eggs, lightly beaten
  
• 1/2 cup brown sugar
  
• extra creme fraiche, whipped for serving.
  






Instructions



1. Line 8x 10 cm tartlet tins with pastry. Divide apple evenly between tarts and sprinkle with brandy.
   
2. Heat butter, sugar and water, stirring until sugar dissolves. Boil rapidly 5 min. Allow to cool slightly.
   
3. Stir in cream and eggs. Pour this custard over the apples.
   
4. Bake at 200C for 10 minutes and reduce to 180C for a further 20 mins until set.
   
5. Allow to cool. Serve with whipped creme fraiche.