Thin Apple Tarts With Hazelnut Pastry And Caramel Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 4 | Servings | ||
INGREDIENTS
| 400 | g | Puff pastry |
| 2 | t | Ground hazelnuts, toasted |
| 35 | g | Marzipan |
| 4 | Apples | |
| Icing sugar | ||
| Lemon juice and water | ||
| Butter for greasing | ||
| Flour for dusting | ||
| Lightly whipped cream to | ||
| pipe feather |
INSTRUCTIONS
Preheat the oven to 220C/425F/gas 7. Dust the surface of a work area and roll out the pastry thinly. Cut out circles 15cm approximately. Place the cut outs on to bake-o-glide or a greaseproof covered tray. Mix together the ground hazelnuts and the marzipan and roll into the size of a walnut, carefully press down and place in the centre of the puff pastry disc. Peel, quarter and core the apples then slice thinly (dunk into acidicted water if not to be cooked immediately to prevent the apple browning). Lay the apple carefully overlapping until the pastry and marzipan are well covered. Sieve the icing sugar over the apple and bake for approximately 12-15 minutes. To serve: Place the apple tart in the centre of the plate, ooze the caramel sauce around the outside - feather with cream. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 881
Calories From Fat: 357
Total Fat: 39.9g
Cholesterol: <1mg
Sodium: 251.3mg
Potassium: 227.7mg
Carbohydrates: 114.5g
Fiber: 5.4g
Sugar: 8.2g
Protein: 15.8g