Pastry; it’s a truly great thing and we’ve got a lot of time for it, especially when used in delicious sweet tarts and pies. But as always, there’s room to get creative with old favourites. That’s exactly what we’ve done here, swapping out the traditional pastry used in apple tart for a lighter, crunchier, flakier puff pastry option. And, in honour of the toffee apple combination, there’s a delicious sugar free toffee-like almond sauce which provides, along with Oppo Salted Caramel, the perfect accompaniment.
Ingredients (to make 8)
- 1 sheet of pre-rolled puff pastry
- 2 large cooking apples, sliced
- Juice ½ lemon
- A few drops of stevia leaf extract
- 1 teaspoon cinnamon
- 1 tub Oppo Salted Caramel
- ½ cup almond butter
- 2-3 tablespoons almond milk
- 1 tablespoon lucuma powder
- Spread out your puff pastry sheet and slice it down the middle lengthways and 4 times widthways, in order to create 4 rectangles.
- On each rectangle, lightly score a smaller rectangle in the centre, which will allow the sides to puff and the centre to remain flat.
- In a hot pan, toss your apple slices together with the cinnamon, a few drops of stevia and the lemon juice until they are slightly soft.
- Along the scored rectangle of each pastry sheet, layer up a row of your sautéed apple slices.
- Bake you tarts in a 190 degree oven for 12-15 minutes, or until puffed and golden.
- Now, combine your almond butter with the almond milk, lucuma, and a few drops of stevia, ready to drizzle over your puddings.
- Serve the apple tarts with a scoop or two of Oppo Salted Caramel and a generous drenching of the almond sauce.