4 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1 ½ tablespoons caster sugar
Vanilla ice-cream, to serve
385g can sliced apple pie fruit, chopped
½ x 135g packet Werther’s Chewy Toffees, chopped
¼ cup desiccated coconut
To make filling, combine all ingredients in a large bowl. Mix well.
Cut each sheet into six rectangles (8cm x 12cm). You only need 20 rectangles, so reserve remaining pastry for another use.
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.
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.
Cook in a very hot oven (240C) for about 12 minutes, swapping trays after 8 minutes, or until golden brown and crisp. Remove.
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.