Upside-down toffee apple tarts

Pass around these sweet and sticky slices on Bonfire Night or enjoy them indoors with a cuppa. They’re deceptively easy, using only a handful of ingredients

Prep:10 mins
Cook:25 mins
plus cooling

Serves 8
Easy

Nutrition per serving

kcal 214
fat 12g
saturates 6g
carbs 22g
sugars 0g
fibre 1g
protein 4g
salt 0.4g

Ingredients

320g sheet puff pastry
4 tbsp dulce de leche
1 large eating apple, cored and thinly sliced
½ tsp ground cinnamon
1 egg, beaten
1 tbsp icing sugar
vanilla ice cream , to serve

Method

Heat the oven to 200C/180C fan/gas 6 and line one large or two small baking trays with baking parchment. Cut the sheet of puff pastry into 8 small rectangles. Spread ½ tbsp of the dulce de leche over the parchment on the tray into a rectangle smaller than the puff pastry. Repeat seven more times, leaving lots of space between each rectangle. Arrange the apple slices over the dulce de leche rectangles, overlapping them slightly. Sprinkle over the cinnamon. Lay the puff rectangles over the apples and press around the edges to seal. Brush over the beaten egg and bake for 20-25 mins until golden.
Leave to cool on the tray for 10 mins, then invert onto plates, dust with icing sugar and serve warm with scoops of ice cream, if you like. Will keep chilled for up to two days.