Name: Toffee apple croissant tart
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: pack of ready-to-bake croissant dough; 5 tbsp caramel sauce plus extra for drizzling; 3 medium or 2 large Bramley apples peeled, cored and sliced; 3 tbsp demerara sugar; 2 tbsp toasted flaked almonds; cream or custard to serve

Toffee apple croissant tart on a plate with a slice taken out and a jug of custard

pack of ready-to-bake croissant dough
5 tbsp caramel sauce
plus extra for drizzling
3 medium or 2 large Bramley apples
peeled, cored and sliced
3 tbsp demerara sugar
2 tbsp toasted flaked almonds
cream or custard
to serve

Method

step 1
Heat the oven to 190C/170C fan/gas 5. Unroll the dough and separate into six triangles along the perforations. Cut each triangle into two smaller triangles. Use the triangles to line a non-stick 28cm tart tin, starting with the sides, leaving some of the points overhanging the tin. Make sure you slightly overlap each piece of dough and press together so no gaps are left. Spread the caramel sauce on the base. Toss the apple slices with the sugar then spread over the base. Fold the overhanging pieces back onto the tart.
step 2
Bake for 30 mins until puffed up and golden. Leave to cool to room temperature – this is important, as the apples will produce liquid on cooking and mix with the caramel. The filling will look quite runny when you take it out but will set on cooling.
step 3
To serve, drizzle over a little more caramel sauce (heat it gently if you need to help it drizzle). Scatter with toasted flaked almonds and serve with cream or custard.