咸焦糖苹果挞

材料

冷冻挞皮1张,解冻
柠檬½个,挤汁
香草糖1大匙
无盐牛油20克,切小块
果胶2大匙
咸焦糖酱3大匙
英国红苹果4个,去核切薄片

做法

  1. 把烤箱预热至200°C(或用风扇模式预热至180°C)。
  2. 把挞皮切成6个长方形,用叉子打孔,平铺在烤盘上。
  3. 把苹果和柠檬汁拌匀,相互交叠着整齐铺在挞皮上。
  4. 均匀撒上糖和牛油块。
  5. 烤20-25分钟至挞皮膨起并呈金黄色。
  6. 刷上果胶,淋上加热的焦糖酱即可。

Toffee Apple Tarts

Ingredients

1 frozen puff pastry sheet, defrosted
½ lemons, juiced
1 tbsp vanilla sugar
20g unsalted butter, cut into pieces
2 tbsp apricot glazes
3 tbsp toffee dessert sauce
4 cox apples, core and thinly slice

Method

  1. Pre-heat oven to 200°C(180°C for fan ovens).
  2. Cut pastry into 1 rectangular piece per serving, prick with a fork and place on a non-stick baking sheet.
  3. Toss apples in lemon juice and lay over pastry, overlapping in a neat pattern.
  4. Sprinkle over sugar and dot over butter.
  5. Bake for 20-25mins until puffed and golden.
  6. Brush with apricot glaze and drizzle with warmed caramel sauce to serve.
食谱提供
Marks & Spencer

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TEXT 若昕 PHOTOS Marks & Spencer