APPLE AND CARAMEL POP TARTS

MAKES 10

PREP AND COOK: 45 MINS 4 sheets frozen puff pastry, thawed

1 egg, lightly beaten

1½ tblsps caster sugar

Vanilla ice-cream, to serve FILLING

385g can sliced apple pie fruit, chopped

½ x 135g packet Werther’s

Chewy Toffees, chopped ¼ cup desiccated coconut

1 To make filling, combine all ingredients in a large bowl. Mix well.

2 Cut each sheet of pastry into six rectangles (8cm x 12cm). You only need 20 rectangles, so reserve the remaining pastry for another use.

3 Place 2 tblsps of the filling in the centre of one rectangle, leaving a 1cm border around edges. Brush edges with egg. Top with another rectangle. Seal edges with a fork.

Repeat with remaining rectangles, egg and filling to make 10 tarts.

4 Place tarts on two large oven trays lined with baking paper. Brush lightly with egg. Sprinkle evenly with sugar. Using a small, sharp knife, cut four slits at 1½cm intervals, across the top of each tart.

5 Cook in a very hot oven (240°C) for about 12 minutes, swapping trays after 8 minutes, or until golden brown and crisp. Remove.

6 Serve the tarts warm with ice-cream.

Apple pie fruit can be replaced with drained, canned apricots. Pat fruit dry with absorbent kitchen paper to prevent pastry from becoming soggy. Cooked tarts can be reheated in a moderate oven (180°C) until warm and crisp.