Ingredients
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1 ½ tablespoons 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
Method
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To make filling, combine all ingredients in a large bowl. Mix well.
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Cut each sheet into six rectangles (8cm x 12cm). You only need 20 rectangles, so reserve remaining pastry for another use.
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Place 2 tablespoons 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.
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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 11/2cm intervals, across the top of each tart.
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Cook in a very hot oven (240C) for about 12 minutes, swapping trays after 8 minutes, or until golden brown and crisp. Remove.
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Serve warm with ice-cream.
TIP! 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 (180C) until warm and crisp.
