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
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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.
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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.
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Spread 1½ Tbsp paste on a round inside the border. Repeat with remaining paste and rounds.
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Arrange 4–5 apple slices on each tart to cover paste.
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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.
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To serve, top with ice-cream, drizzle with caramel sauce and scatter with almonds to garnish.