Apple Tart Fine With Caramel Ice Cream
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Instructions
1.Heat the oven to 200C/Gas 6. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. Using a 13cm plate or saucer as a guide, cut out 4 rounds and place on two large baking sheets. Prick the pastry all over with a fork to stop it puffing up.
2. Peel, core and thinly slice the apples.
3.Arrange the apple slices in a circle on top of the pastry discs, overlapping them slightly, placing 2 rings in the middle to finish. Brush them with melted butter and sprinkle with a fine layer of caster sugar.
4.Bake the tarts for 10 -15 minutes until the pastry is cooked. Dust with icing sugar and glaze with a blow torch.
5.Serve the tarts warm, with a scoop of caramel ice cream.
