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