2 Bramley cooking apples
225 g Ready-rolled puff pastry; (8
-oz)
4 tb Runny honey
1 tb Lemon juice
4 tb Demerara sugar
1 tb Ground nutmeg
1 Egg
Cut the apples in eights. Cut out the core and discard it. Using a
small sharp knife cut the pastry into four circles using a saucer as
a template. Trim the pastry into a scallop edge and then cut a rim
into the pastry 1cm in from the edge.
Brush the inside of the pastry with the honey. Lay the apple pieces
on top and drizzle with a little lemon juice and then scatter the
sugar over with a little nutmeg.
Brush the rim with egg and bake the tarts in a pre heated oven at
220C/425F/gas mark 7 for 10-12 minutes.
Serve drizzled with runny honey.
Yields
1 servings