Name: Little apple, custard and almond tarts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 50g unsalted butter, melted; 1 free-range egg yolk, plus 1 extra free-range egg, lightly beaten; 1 tsp vanilla extract; ½ cup almond meal; ¼ cup pure icing sugar; 2 Tbsp custard powder; 2 sheets ready-rolled frozen butter puff pastry, partially thawed; 2 small pink lady apples, sliced thinly into rounds, seeds removed; 1 Tbsp demerara sugar; Vanilla ice-cream, to serve; Caramel sauce, to serve; Toasted flaked almonds, to garnish

Little apple, custard and almond tarts

These are hard to beat on a cold winter's night!

Serves 6

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

These little apple custard and almond tarts are the ideal winter treat. With a rich almond paste, fresh bite of apple and of course, a topping of ice-cream, you’re sure to warm yourself up from the inside out!

Ingredients

50g unsalted butter, melted

1 free-range egg yolk, plus 1 extra free-range egg, lightly beaten

1 tsp vanilla extract

½ cup almond meal

¼ cup pure icing sugar

2 Tbsp custard powder

2 sheets ready-rolled frozen butter puff pastry, partially thawed

2 small pink lady apples, sliced thinly into rounds, seeds removed

1 Tbsp demerara sugar

Vanilla ice-cream, to serve

Caramel sauce, to serve

Toasted flaked almonds, to garnish

Method

Preheat oven to 200°C fan‑forced (220° conventional). Line 2 oven trays with baking paper. Combine butter, egg yolk and vanilla in a medium bowl. Add almond meal, icing sugar and custard powder and stir until a paste forms.

Using an 11cm-dia. cookie cutter, cut 6 rounds from pastry sheets. Arrange rounds on prepared trays. Put a 9cm-dia. cookie cutter in the centre of a round and push down lightly to make an imprint, forming a border. Repeat with remaining rounds.

Spread 1½ Tbsp paste on a round inside the border. Repeat with remaining paste and rounds.

Arrange 4–5 apple slices on each tart to cover paste.

Brush pastry borders with beaten egg and scatter demerara sugar over the pastry only. Bake for 15 minutes or until pastry is golden. Cool on trays for 5 minutes.

To serve, top with ice-cream, drizzle with caramel sauce and scatter with almonds to garnish.

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Ingredients

Method

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