You do the slicing; the kids can do the rest.
Frozen pastry is a timesaver for so many desserts. These crispy little apple tarts are quick to make, and you might just want to consider doubling the recipe.
Upside-down apple tarts
Serves 4
Ingredients
2 apples, cored and thinly sliced
Liquid honey (in a squeeze bottle works best)
1 lemon, juice only
½ tsp cinnamon, optional
1 ready-to-use flaky puff pastry sheet, thawed
1 large egg, beaten
To serve:
Vanilla ice cream
Method
- Preheat the oven to 200C. Line a large baking sheet with baking paper and spray some oil on the baking paper.
- Core and thinly slice the unpeeled apples. Squeeze lemon juice over them and set aside.
- Cut out four 10x15 rectangular pieces of pastry.
- Squeeze drizzles of honey onto the baking sheet in 4 rectangular spots where the apple slices are going to be placed. You’ll want approximately 1 tablespoon of honey per spot. Arrange 7-8 slices of Jazz apple in a single layer, just slightly overlapping each other, on each portion of honey. Drizzle honey again over the apple slices and sprinkle with a little cinnamon.
- Cover each portion of apple slices with a pastry rectangle. Gently press the edges down to form pies. Brush with beaten egg over the pastry, then prick several times with a fork.
- Bake for 15-16 minutes or until the pastry has puffed up and is golden.
- Turn the tarts over with a spatula, drizzle with more honey, and serve warm with vanilla ice cream.
Afterword
This is a simple, rustic dessert, so don’t worry if the tarts look a bit messy around the edges.