Easy to bake toffee apple tartlets using British Bramley apples
375g sweet shortcrust pastry (ready to roll is fine)
4 large cooking apples
125g light soft brown sugar (plus extra for sprinkling)
2 tablespoons golden syrup
1 tablespoon double cream (optional)
A little butter for greasing the tin
A sprinkle of flour for the pastry board
Grease a 12-hole muffin tin with a small amount of butter. Sprinkle some flour onto a board and roll out the pastry. Cut out 12 circles of pastry and carefully place each disc into a hole in the tin and press down gently. Place the pastry-lined tin in the fridge whilst you make the apples.
Peel, core and dice the apples. Place them into a large pan. Add the butter, sugar and golden syrup cook for five minutes. Take off the heat and add the double cream, if using. Pour any excess toffee sauce into a cup so that the apples are just coated.
Take the pastry-lined tin out of the fridge and spoon some toffee coated apples into each tart. Sprinkle the apples with a little extra sugar. Bake for 15-20 minutes until golden and bubbling. Remove from the tin and serve whilst warm.
Recipe by Ren Behan - Author Wild Honey and Rye at http://www.renbehan.com/2013/11/toffee-apple-tarts-3-years-blogging-blog-refresh.html