Individual Apple Tarts with Almond Crunch

Name: Individual Apple Tarts with Almond Crunch
Yield: Makes six individual tarts
Ingredients: 50 g caster sugar; 85 g blanched sliced almonds; 85 g honey, light corn syrup or golden syrup; 85 g honey, light corn syrup or golden syrup; 85 g honey, light corn syrup or golden syrup; 85 g unsalted butter; ½ teaspoon ground cinnamon; 50 g demerara sugar or light brown sugar; 50 g demerara sugar or light brown sugar; 4 tart apples, such as Granny Smith, about 900 g, peeled, halved, cored and cut into 1.25cm dice; 4 tart apples, such as Granny Smith, about 900 g, peeled, halved, cored and cut into 1.25cm dice; 30 g unsalted butter; Six 11.5 cm tart crusts made from Sweet Pastry Dough; Six 11.5 cm tart crusts made from Sweet Pastry Dough

Preparation info

Makes
six
individual tarts

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

The crisp, topping on these tarts - almonds, sugar and butter caramelised together while the tarts are baking - is delicious and a welcome change from crumb topping.

Ingredients

Six 11.5 cm tart crusts made from Sweet Pastry Dough

Pastry
Dessert
Pie
Vegetarian

Method

For the apple filling, melt the butter in a wide sauté pan over a medium heat and add the apples. Sprinkle with the demerara sugar and cinnamon and toss to combine. Decrease the heat to low and let the apples, cook until they exude some water; increase the heat to high and, stirring frequently, let the excess juices reduce. Test the apples for doneness: if they still see