Toffee apple croissant tart
Croissant dough makes a brilliant stand-in for pastry in this free-form tart. The caramel sauce combines with the juicy apple to make a luscious filling
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- pack of ready-to-bake croissant dough
- 5tbsp caramel sauce, plus extra for drizzling
- 3medium or 2 large Bramley apples, peeled, cored and sliced
- 3tbsp demerara sugar
- 2tbsp toasted flaked almonds
- cream or custard, to serve
Instructions
Step 1
Heat the oven to 190C/170C fan/gas 5. Unroll the dough and separate into six triangles along the perforations. Cut each triangle into two smaller triangles. Use the triangles to line a non-stick 28cm tart tin, starting with the sides, leaving some of the points overhanging the tin. Make sure you slightly overlap each piece of dough and press together so no gaps are left. Spread the caramel sauce on the base. Toss the apple slices with the sugar then spread over the base. Fold the overhanging pieces back onto the tart.Step 2
Bake for 30 mins until puffed up and golden. Leave to cool to room temperature – this is important, as the apples will produce liquid on cooking and mix with the caramel. The filling will look quite runny when you take it out but will set on cooling.Step 3
To serve, drizzle over a little more caramel sauce (heat it gently if you need to help it drizzle). Scatter with toasted flaked almonds and serve with cream or custard.