Caramelised, rich and wonderful. Apples embody Autumn and Winter. This is a quick fire recipe, especially if you make your pastry and cook the apples earlier in the day. The apples are caramelised in honey and then baked in pastry. The recipe uses small tart tins, but this could be baked equally well as a free-form open tart with the pastry edges curled just a little over the apples.
You might like to explore our Apple Recipes here and here. Our Dessert Recipes are here and here. Feel free to browse Retro Recipes from our original blog all those years ago, or check out our easy Winter recipes here and here.
Apple Pies Caramelised with Honey
|Apples||4 Golden Delicious or Granny Smith apples||50g butter|
|4 Tblspn honey|
|Pastry||0.75 cup flour||125g butter|
|1 Tblspn icing sugar||1 Tblspn water|
Beforehand: these steps can be done in the morning or even the day before, if that is more convenient.
To cook the apples: Peel, core and cut each apple into eight wedges. Melt the butter in a saucepan and cook the apples for two minutes. Add the honey and continue to cook, stirring occasionally, until the apples have caramelised.
To make the pastry: Place the flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Pour in the water and process until the dough forms a ball. Wrap the dough in plastic and refrigerate for at least 30 minutes.
At the time: Roll out the pastry on a floured surface and cut out rounds to fit the tops of four individual tart tins. Arrange the apples in the tins and cover each with a round of pastry. Bake in a preheated 200 degrees C oven for 20 minutes or until the pastry is cooked and golden brown.
Remove from the oven and invert the tarts onto individual serving plates. Serve with running cream, or a dollop of thick cream or marscapone.
explore some desserts:
- Baked Strawberries and here
- BBQ’d Caramelised Bananas
- Beetroot Halwa
- Bengali Rice Kheer – Chaler Payesh
- Butter Glazed Apples
- Fresh Pink Strawberry Frappe
- Indian Eggless Custard
- Rizogalo – Greek Rice Pudding
- Spiced Baked Quinces