Toffee apple tarts

Preparation

Defrost the frozen puff pastry sheets. Juice the lemons. Cut the unsalted butter into small pieces. Leaving the skin on, quarter, core and thinly slice the Cox apples.

Method

1. 1 Heat the oven to 200 ̊C/400 ̊F/ gas 6 (180 ̊C for fan ovens).
2. 2 Cut the pastry into 1 rectangular piece per serving you are making, prick with a fork and place on a non-stick baking sheet.
3. 3 Toss the apples in the lemon juice and lay them over the pastry, overlapping in a neat pattern.
4. 4 Sprinkle over the sugar and dot over the butter.
5. 5 Bake for 20-25 minutes until puffed and golden.
6. 6 Brush with apricot glaze and drizzle with warmed caramel sauce to serve.