4 Golden delicious apples
2 Thin rounds of puff pastry (15cm diameter, pricked all over with a fork to prevent rising)
10g Castor sugar
knob of butter (about 2 tbsp)
Cut the apples into very, very thin slices and arrange around the pastry bases in a circle, starting at the edge and working towards the centre.
Sprinkle the apples with sugar
Dot over the butter
Bake the tarts at 170 Celcius
225 g Sugar
600 ml Water
4 Lemon slices
Dissolve the sugar in 300 ml water.
Bring to the boil, boil for one minute.
Remove from heat then add remaining water.
Add lemon slices and cool.
Strain and reserve syrup.
Apple Tart above presented on sauce caramel, with piped whipped cream, a scoop of champagne sorbet and sprigs of mint.