- 60g - butter
- 250ml - castor sugar
- 60ml - water
- 2 - large apples, cut into thick rounds
- 400g - puff pastry
Preheat the oven to 200°C.
Melt the butter in a frying pan over medium heat. Add the sugar and water and stir until the sugar dissolves. Add the apple rounds and fry for about 3 minutes.
Place an apple round and a little of the syrup in the bases of six tartlet tins.
Roll out the puff pastry on a floured working surface and cut out six pastry rounds large enough to cover the tartlet tins. Place a pastry round on top of each apple round and press it in lightly around the edges of the tartlet tins. Place on a baking sheet and bake for about 18 – 20 minutes or until golden brown and puffed up.
Turn the tartlets out and serve them with cream.