Caramel Apple Tarts

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.