Usual sketch: These were supposed to be something different.
The plan was for them to be apple and ginger, as Ed had suggested that this time I crumble up ginger nut biscuits between the pastry layers. But due to lack of ginger nuts (no hilarious comments about my hair, thanks) I went for a pantry standby: canned caramel, or Dulce de Leche if we’re being fancy.
I have made these before with apple, cinnamon and sultanas and very nice they were too, but this version is a bit special so I thought I would share it with you.
We’ll ignore fact that George just pointed out that the photo makes it look like a meat pie. It is not a meat pie. It’s a delicious crispy, buttery pastry filled with tangy apple and rich toffee sauce. Damn. I should have called them Toffee Apple Tarts. That’s much more pleasing. Imagine that’s what they are called for me will you?
Oh, AND…it only has four ingredients. Count them:
Caramel Apple Tarts
Makes 4-5
2-3 Bramley Cooking Apples – peeled, cored and chopped
75g Melted Butter
1/2 Can of Caramel/Dulce de Leche
Half a pack of filo pastry (4 large sheets)
Preheat the oven to 170 degrees C
Heat the apple chunks with a splash of water in a lidded pan, shaking occasionally until they puff up and soften.
Stir in a large tablespoon of caramel, until marbled.
Square off the filo sheets then cut out 12cm/5″ squares.
Spread one with a little melted butter, lay another on top at an angle and butter again.
Repeat until you have 4 layers of pastry.
Don’t forget to keep the rest of the pastry well wrapped so it doesn’t dry out.
Gently push the buttered pastry squares into a muffin tin.
Spoon in some apple/caramel mixture and top with a teaspoon of caramel.
Take the offcuts of pastry, brush with butter and scrunch up on top of each tart.
Bake at 170 degrees for 18-20 minutes then cool on a wire rack.
Serve with cream or ice cream and if you like…heat up the remaining caramel and drizzle it over.
Do not count calories.
Rufus' Food and Spirits Guide
March 12, 2013
I kid you not. I have apple turnovers in the oven. Let’s swap!
thelittleloaf
March 12, 2013
I have a soft spot for anything caramel and apple. These definitely do not look like meat pies and I want one right now!
saucygander
March 12, 2013
Speaking of meat pies, I wonder if you can make a pork and apple pie using a variation on this method?
thingswemake.co.uk
March 12, 2013
Definitely! As long as the meat was cooked first. A good way to use up leftover roast for a tasty lunch or picnic.
egg me on
March 12, 2013
These make me happy. Loving the “phyllo” dough shells, and that thick layer of caramel.
thingswemake.co.uk
March 12, 2013
I say potarto!
Louise@cakeandcalico.com
March 12, 2013
Drool! I’ve tweeted this recipe – absolutely gorgeous!
Hugs, Kisses and Snot
March 12, 2013
Oh my, this looks amazing. I was just thinking about what to have for dessert on Easter…this may be it!
vohn
March 13, 2013
Look yummy – I love the “Do not count calories” line at the end – I might just have to pinch that one 😉 Vohn
chantellemenezes
April 3, 2013
Reblogged this on Weapon of Jargon and commented:
Probably my 3 favourite words.
Had to reblog!