LITTLE SALTED HONEY APPLE TARTS

An impressive little tart that’s easy to create. It’s a take on the classic tart tatin. Think apples baked in a salted buttery caramel dressing with a buttery pastry crust cap, then served upside down. Delicious to serve any time of day, from a morning cuppa to dessert. If you’re feeding a crowd? The recipe is easy to multiply to make as many as you need. For a vegan option, replace the butter with extra virgin olive oil and use a vegan pastry.

makes 4

25cm x 15cm sheet of pre-made puff, or shortcrust pastry (Careme brand recommended)

45g unsalted butter, plus extra for greasing

2 tablespoons honey

½ teaspoon vanilla extract

Generous pinch of sea salt flakes

2 red gala, or golden delicious, or early gold apples (about 120g each), cored and peeled (optional peeling)

Pre-heat the oven to 200°C (180°C fan-forced). Grease four ½ cup capacity ramekins and place on a baking tray, alternatively, line four muffin tin holes with paper patty pans. Cut out four round discs (6.5cm-7cm diameter) of pastry using the base of the ramekin or glass as a guide.

Melt the butter with honey and vanilla extract in a small saucepan over a medium heat, stirring to combine. Pour an equal amount into the base of each prepared ramekin or lined muffin hole.

Slice each apple across into 2mm-3mm wide rings, keeping the apple shape intact. Divide each sliced apple in half, then transfer the four halves in to the prepared ramekins or muffin holes, with the cut side facing up.

Bake for 15 minutes, then remove from the oven and place a pastry circle on top. Bake a further 15 minutes, until the pastry is golden. Remove from oven and leave for 5 minutes. Run a knife around the inside edge of each ramekin, place a small plate over the top and invert so the tart slips out onto plate. If using the muffin tray, carefully lift

sides of paper cup to pull the tart out, then place a small plate over the top and invert so the tart slips out onto plate, discarding the paper.

Serve warm with yoghurt, cream or ice-cream.

HINTS:

Before baking, try adding a filling to the cored centre, such as chopped walnuts, or a combination of 2 tablespoons ground hazelnuts tossed with a teaspoon of finely grated lemon zest and pinch of ground cinnamon.

The tarts can be made ahead, removed from ramekins and kept chilled in a sealed container in the fridge for a couple of days. Reheat gently in a 150°C oven to warm through.

Which apple? The Galas tend to hold the shape well during baking, while the Golden Delicous texture becomes meltingly soft.

Not to worry if you don’t have an apple corer, simply slice the apple across-ways as per instructions and remove any seeds.

Recipe by Fiona Hammond, February 2025