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Ingredients
- 1 pastry sheet from a 375g/13oz pack puff pastry
- 100g/4oz white marzipan, chilled and coarsely grated
- 4 Braeburn apples, quartered, cored and sliced
- 50g/2oz butter juice of 1 large lemon
- 25g/1oz Demerara sugar
- 1⁄2 teaspoon mixed spice
Instructions
- Preheat the oven to 200°C/400°F/Gas mark 6. Grease the bottoms of
six 7.5cm/3in individual tartlet tins. - Roll out the pastry sheet more thinly. Stamp out six 12.5cm/5in rounds
of pastry using a pastry cutter. Use to line the tins, and prick the bases
twice with a fork. Chill for 10 minutes. - Line the pastry with foil and baking beans. Bake blind for 10 minutes.
Remove the foil and beans, sprinkle in the marzipan and cook for a
further 5 minutes. - Quarter, core and slice the apples. Heat the butter in a large non-stick
frying pan. Add the apples, lemon juice, sugar and mixed spice, and
cook over a high heat for 5 minutes, turning as needed, until most of the
lemon juice has evaporated and the apples are just tender. - Pile the apple mixture into the warm pastry cases, then put back in the
oven for 2–3 minutes. Serve the tartlets warm with crème fraîche.
