Apple Tarts with caramel sauce 

Ingredients

Tarts 

  • 3 large Granny Smith apples  
  • 3 sheets puff pastry, thawed  
  • ¼ cup caster sugar  
  • 1 tsp ground cinnamon  
  • 1 tsp ground nutmeg  
  • 1 tsp ground allspice  
  • 1 tsp ground cloves  
  • 1 tsp ground ginger  
  • 1 tsp vanilla paste  
  • 1 egg, beaten (for egg wash)  

Caramel Sauce (optional) 

  • ½ cup caster sugar  
  • ¼ cup water  
  • 6 tbsp heavy whipping cream  
  • ½ tsp vanilla extract or paste  
  • Pinch of salt  

Method: 

  1. Peel and core the apples. Using a mandoline, slice them very thinly. Soak the slices in a bowl of water for 10–15 minutes to mellow some of the acidity. Drain well, then toss the apple slices in a bowl with the caster sugar, all the spices, and the vanilla paste. Set aside for 10 minutes so excess liquid can drain off, this helps stop the pastry from going soggy.

2. Make sure the puff pastry sheets are fully thawed. Cut them into squares or use a round cutter to cut circles. Arrange a flat, even layer of the drained apple slices on each piece of pastry. Brush both the pastry edges and the tops of the apples generously with the beaten egg wash.

3. Preheat the oven to 180°C fan-forced. Bake the tarts on a lined baking tray, until the pastry is golden and crisp (usually 15–20 minutes, depending on size and thickness).

4. For the caramel sauce, place the sugar, water, salt and vanilla in a saucepan over medium heat. Cook without stirring until the mixture turns a deep golden colour and becomes bubbly. Remove from the heat, then carefully pour in the cream and whisk quickly until smooth and combined. Set aside to cool slightly.

5. Once the apple tarts are baked, you can glaze them with the warm caramel, dip them lightly in the sauce, or simply dust them with icing sugar. Serve warm.