Flaky, buttery, puff pastry topped with sweet, juicy baked apples drizzled with a pool of sweet chai spiced cheats (aka easy) caramel. Ready to eat in 30 minutes, this is the simplestdessert to use up left over apples.
Combine all the ingredients for the cheats caramel aside from the salt and vanilla, in a small pot over medium/high heat. Bring to the boil and then turn the heat to low and allow to simmer for 2 minutes. Remove from the heat and whisk in vanilla and salt.
Pastry Assembly
Cut apples in half and core. Cut into 1/8 inch slices. See Note.
Roll out Puff Pastry onto baking paper on a baking tray. Arrange apples on top of pastry. Fold dough in 1 inch all the way around the edge.
Brush the dough with the beaten egg and sprinkle over the sugar before spooning over 1 - 2 tablespoons of chai caramel.
Bake in the preheated oven for 25 - 30 minutes until golden brown.
Brush with apricot jam all over and spoon over more caramel.
Notes
How to cut the apples - You can either cut the apples all the way down and arrange into any form you like or cut almost all the way down. This makes it easier to handle.
Should I add Frangipane - Many people add Frangipane to Apple tarts. I don't feel it is necessary in this recipe. The richness it usually adds, is masked by the caramel completely here. If you would like to make some, use the Frangipane element from this recipe.
Toppings? - You can eat this tart, minus any additional toppings, however a dollop of ice cream, cream, crème fraiche works brilliantly too.
Which apples should I use? - Simply put, you can use any apples that you like! Check out this listof British apples that you can use. My personal favorite for this recipe is Cox or Braeburn. Cox more then Braeburn.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.