Toffee apple tart

An old staple with a modern twist.

Toffee apple tart

Oven temp: gas mark 6 / 200 C

4 oz / 110g ready made puff pastry
1 Bramley apple
4 teaspoons Carnation ‘caramel’ or ‘Dulce de leche’
1 oz / 25g butter
Caster sugar

Roll out the pastry and cut two circles 5½ inches (14cm) diameter.

Spread the toffee in the centre of the pastry leaving a good 1inch (3cm) border.

Peel and core the apple and cut into four quarters. Cut the apple into thin slices.

Arrange the slices overlapping onto the toffee.

Brush the top of the apple with butter and sprinkle with caster sugar.

Bake in the oven for 15 – 20 minutes. Serve immediately with ice cream or clotted cream.