Toffee Apple Tartlets…

So for one of Shane’s birthday I cooked him a lovely 3 course meal which included more than 1 dessert because I just couldn’t decide what to make. We don’t have pastry often because it’s fairly high in syns but when we do have it we make sure its something worth having, and oh boy was this worth having.

You can use any fruit you like in these but we chose apple and toffee sauce but peaches or pears too would be equally as nice.

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • I always use an apple corer, prevents waste by chopping.
  • A nice sharp peeler, which not only gets used for peeling but for doing thin slices of vegetables for stir fries etc so it has multiple uses.
  • A pastry brush for glazing the pastry.
  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.

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Toffee Apple Tartlet

Makes 2 – 5 syns per tartlet

  • 50g Sainsbury’s light puff pastry – 8 syns
  • 40g eating apple, peeled, cored and thinly sliced – 1 syn
  • 2 teaspoons toffee sauce – 1 syn (Check own syn values as different brands vary)
  • 1 beaten egg
  • 1 teaspoon lemon juice
  • 1 teaspoon sweetener
  • 1 teaspoon ground cinnamon
  1. Preheat oven 180°C fan.
  2. Cut the pastry into 25g portions and very gently score about half cm in from the edge a round shape, don’t cut right through, you just want to score it.
  3. Toss the apple slices in the lemon juice, sweetener and cinnamon.
  4. Lay the apple slices in the pastry circle and place on a greased baking tray.
  5. Brush the beaten egg over the exposed pastry and bake in the oven for 10-15 minutes until the pastry is golden and flaky.
  6. Drizzle the toffee sauce between the tartlets.
  7. Either serve with custard, ice-cream, sweetened quark or even a dollop of yogurt.