Upside Down Apple Tarts
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 20 minutes per tray
Makes 12 tarts
- 80g/2.8ozs butter, softened
- 80g/2.8ozs caster or superfine sugar
- 80g/2.8ozs almond meal
- 1 egg
- 1 teaspoon vanilla bean paste
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Fat pinch salt
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24 teaspoons honey, divided
-
6 apples
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3 sheets puff pastry, thawed
-
1 egg beaten, for egg wash
Step 1 - Preheat oven to 180C/350F fan forced. First place the butter, sugar, almond meal, egg, vanilla and salt in a food processor and pulse to blend. Set aside in a bowl.
Step 2 - Take a mandolin and slice the apple on medium thickness (setting #2). If there are little bits of seed just push these out. Line a baking tray with parchment and add 1 teaspoon of honey at each place where you want to place the tart (reserve the other 12 teaspoons of honey for the end) making sure to give the tarts an inch of space. Add 5 slices of apple on top of the honey fanning them out. Then add 1-2 teaspoons of frangipane on top and spread it out using a palette knife.
Step 3 - Using a 12cm/4.7inch diameter round cutter cut out rounds of puff pastry. Place on top of the mound of apples and press down the sides gently. I also cut a little "stem" for the apple and attached it to the pastry. Brush with eggwash and bake for 20 minutes. Remove from oven, rest for 2 minutes then gently turn the tarts over. Add another teaspoon of honey on top and return to the oven apple side up for 5 minutes. Dust with icing sugar and serve with ice cream.