Toffee apple tart
Create this autumnal and warming toffee apple tart by following these simple instructions!
Brought to you by Pink Lady Apples
Comforting and for all the family, this toffee apple tart is bound to be a room pleaser this autumn.
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- 50g (13/4oz) butter, melted
- 25g (1oz) filo pastry sheets (approx. 24x25cm (91/2-10in))
- 397g (14oz) tin of dulce de leche
- 2 Pink Lady® apples, cored and finely sliced
- 2 tbsp caster sugar
- 20g (3/4oz) flaked almonds
Preheat the oven to 200C/Gas Mark 6 and put a baking tray in the oven to preheat.
Brush the inside of a 20cm (8in) loose bottomed cake tin with a little melted butter.
Put one sheet of filo pastry onto a clean work surface and brush all over with butter. Lay another sheet of filo pastry on top, slightly offsetting the corners. Repeat with butter and the remaining filo pastry sheets.
Take the filo pastry stack and use to line the cake tin, allowing the edges of the pastry to hang over the edge.
Spread the dulce de leche all over the base of the pastry, then arrange the apple slices all over the top of the dulce de leche in circles, slightly
overlapping the slices.
Scrunch the over-hanging pastry over the top of the apples and brush all over with a little butter, then sprinkle with the sugar and almonds.
Place the tin on the preheated tray, then bake in the oven for 25-30 minutes until golden and the pastry is cooked. Leave to cool for 10 minutes before serving.
Last updated 2 months ago
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