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Toffee apple croissant tart
- Janine Ratcliffe
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Serves 8
Easy
Prep: 10 mins
Cook: 30 mins
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Croissant dough makes a brilliant stand-in for pastry in this free-form tart. The caramel sauce combines with the juicy apple to make a luscious filling
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Try our toffee apple croissant tart recipe, then try our toffee apple crumble, spiced toffee apple traybake and toffee apple cake. Plus, learn how to make croissants at home and try more recipes with croissants.
Toffee apple croissant tart recipe
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal273
- fat13.7g
- saturates7.6g
- carbs32.8g
- sugars19.4g
- fibre1.1g
- protein4g
- salt0.8g
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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.
Discover more sweet tart recipes.
Authors
Janine RatcliffeFood director
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