Serve each tart with cream on top and the sauce on the side.


  • 2 Granny Smith apples
  • 4 Braeburns/Pink Ladys
  • 4 puff pastry discs
  • 100g sugar and 100mls water - sugar syrup
  • 50g sugar
  • 1 pinch cinnamon
  • For the Butterscotch:
  • 100g brown sugar
  • 100g cream
  • 25g butter
  • 1-2 drops of vanilla essence
  • 1 pinch sea salt


  • Peel, core and roughly dice 2 Granny Smith apples and stew them in a small pot until soft. Peel and core the remaining 4 apples and cut them in half. Finely slice each half around 2-3mm thick.
  • Bring the sugar and water for the syrup up to the boil and leave to cool.
  • Spoon one spoonful of stewed apple into the centre of each of the pastry discs. Fan the sliced apples around until they form a circle and sprinkle with some ground cinnamon. Lightly brush with sugar syrup.
  • Put the tarts in the oven at 200?C for 12-15 minutes or until the pastry is cooked.
  • For the Butterscotch Sauce, melt the butter in a small pot, add the sugar and allow to turn a dark caramel. When dark whisk in the cream and boil for 2-3 minutes. Then add a pinch of salt and the vanilla essence. Lightly whip the cream and add some sugar to taste.
  • Serve each tart with cream on top and the sauce on the side.