200g Golden Siúcra Granulated Sugar
60g Butter, cubed
4 large apples, peeled, cored and sliced
1 x 375g roll of frozen Puff Pastry, thawed
For the Cinnamon Creme
220g Creme fraiche
1 tsp Vanilla Extract
50g Siúcra Icing Sugar
1/2 tsp Cinnamon
Preheat the oven to 190°C/170°C fan/gas mark 5.
Whisk the Siúcra Golden Granulated Sugar and water in a small saucepan over a medium heat until the sugar dissolves. Once it has dissolved, stop stirring the mixture and leave it to cook for 10-12 minutes until it is a deep amber colour.
Carefully divide the mixture among the cups of a standard 12-cup muffin tin. Divide the butter among the cups.
Add a few apple slices to each cup.
Roll out the pastry and use a biscuit cutter to stamp out 12 rounds that are slightly larger than each muffin cup.
Place the pastry circles over each cup, tucking them around the apples. Bake for 30-35 minutes until the pastry has puffed.
Meanwhile, beat all of the ingredients for the cinnamon creme until soft and fluffy. Refrigerate until needed.
When the pastries are done, use a spoon or palette knife to turn them out immediately onto serving plates. Serve the tartes warm with the cinnamon creme.
Here you can find both satisfying and sweet treats for a very happy Easter weekend.
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