Puff Pastry and Beer Caramel Apple Tartlets

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Whip up this impressive little dessert, with homemade pastry, in no time! A tasty end to any dinner party.

by The Beeroness
Serves
9
Course
Dessert
Prep. Time
10 Mins
Cook Time
25 Mins
  • Ingredients
  • Method

Ingredients

Method

1

For the puff pastry: Add the flour, salt and about half the butter to a food processor. Pulse 10-15 times until just combined.

2

Add the remaining butter, pulse to combine (don't over-process).

3

Add the mixture to a flat surface, make a well in the centre, add the beer.

4

Mix with your hands until combined (this can also be done in a food processor, just make sure not to over mix or the dough will turn out tough).

5

Add to a lightly floured surface, roll into a rectangle about ½ inch thick. Fold into thirds, like a letter about to go into an envelope.

6

Roll again, then fold again. Repeat the process 3-4 times (this is how you get the layers).

7

Wrap in plastic wrap and chill for at least 3 hours.

8

Roll the dough into a rectangle about ¼ inch thick. Cut into 12 equal sized squares. Score a border about ½ inch from the edge (do not cut all the way through) prick the center with a fork. Evenly space on a baking sheet that has been covered with parchment paper. Chill while you prepare the apples.

9

For the apples: Preheat the oven to 205°C . Add the apples, sugar, cinnamon, cornflour, salt and brown sugar to a bowl, toss to combine

10

Add the apples to the centre of the tarts, avoiding the edge. Brush the edges with the melted butter.

11

Bake for 18-22 minutes or until puffed and slightly golden brown.

12

Add the brown sugar, butter, and beer to a pot over high heat. Stir until the butter has melted, then stop stirring. Boil for 3 minutes.

13

Remove from heat, stir in the vanilla and cream. Return to heat, boil for one minute.

14

Add to serving plate, drizzle with caramel.

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