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Toffee Apple Tarts

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  • Makes: 6
  • Prep Time: 20 mins
  • Ready in: none
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Toffee Apple Tarts

A lovely warm pudding with crisp pastry, a moist caramel and almond filling and topped with apples and caramel sauce.


  • For the almond filling: 25g (1oz) butter, softened
  • 55g (2oz) ground almonds
  • 397g can Carnation Caramel
  • Base: 375g pack ready-rolled puff pastry
  • 1 beaten egg, to glaze
  • 3 fun-size red dessert apples
  • small knob butter, melted
  • caster sugar, to sprinkle
  • Greek or natural yogurt, to serve

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  1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
  2. Put 25g (1oz) of the softened butter into a bowl with 55g (2oz) ground almonds and 2tbsp Carnation Caramel. Beat thoroughly together.
  3. Unroll the pastry and, using small plate or bowl, cut out 6 circles 12cm (4½in) in diameter.
  4. Place the circles on a non-stick baking tray. Fork over the centres of the pastry circles.
  5. Brush the pastry with beaten egg, not quite to the edges. Divide the caramel mixture between the pastry circles - placing spoonfuls in the centre of each tart.
  6. Core the apples, halve and slice thinly.
  7. Arrange the apple slices over the almond filling.
  8. Brush with a little melted butter and a little caster sugar over each tart.
  9. Bake in the oven for 10 - 15 minutes until the pastry is well-risen and golden brown.
  10. Beat a couple of tablespoons of Carnation Caramel until smooth and trickle over each tart.
  11. Serve with the yogurt.