Autumn and apples go hand in hand so these little tarts are the perfect Autumnal dessert. Crisp, slightly sharp apples mixed with creamy, sweet caramel sauce make these the perfect indulgent treat. They are a great alternative to Toffee Apples and are an ideal end to a Bonfire party, but they are also elegant enough to serve for a dinner party dessert. Serve accompanied with some whipped cream or for an extra special treat some ice cream and you have a beautiful, decadent and delicious treat.
Since I use bought pastry shells for these tarts they take no time to make at all so can be made up in half an hour. If you prefer though, you could easily make your own pastry.
6 pastry shells
4 tbsp dulce de leche (or similar caramel sauce)
Sprinkling of cinnamon (optional)
Small handful of pecans
Preheat the oven to 375F/ 190C.
Peel and core the apples then cut into small pieces. Pop into a pan along with 1 tablespoon of water and the cinnamon then cook over a medium heat for roughly 15 minutes until the apples have softened and look like a chunky puree. Remove from the heat and leave to cool for 5 minutes.
While the apples are cooking place the pastry shells on a baking tray and spoon in a good teaspoon of the dulce de leche so that the bases are completely covered.
Once the apples have cooled slightly spoon them evenly into each pastry case the sprinkle over the chopped pecans. Bake in the oven for 23-25 minutes until the edges of the tarts are golden brown and the caramel bubbling. Carefully remove from the oven and leave to cool slightly before drizzling over a little extra dulce de leche then transfer to a wire rack. Serve warm as they are with a cup of tea or with cream or ice cream for an special after dinner treat.