The glorious applet tart pushes all the right buttons with a crisp sweet pastry and a surprise creamy caramel chocolate layer that is just so divine! Top tip, you might want to cut yourself a slightly larger slice than usual!
Ingredients
- 1 pack of ready made puff pastry
- 120g Lily O’Brien’s Creamy Caramels with Sea Salt (1 share bag)
- 2 large or 3 small apples, cored and quartered
- 3 tbsp light brown sugar
- Juice of 1/2 a lemon
- 1 tsp ground cinnamon
- 1 small egg lightly beaten
- Extra light brown sugar for sprinkling
Method
- Remove your ready made pastry from the fridge and unroll it onto a medium baking tray lined with baking paper
- Preheat oven to 200C / 180C fan
- Place the chocolate into a microwavable bowl and melt for 30 seconds in the microwave or until just melted and stir. Spread a rectangle of melted chocolate over the centre of the rectangle of pastry, leaving a 3cm border around the edges
- In a medium sized bowl add the lemon juice, sugar and cinnamon and stir to combine
- Slice your apples into thin 3mm wide slices and add to the bowl of lemon and sugar, gently mix to evenly coat all the apples
- Arrange the apple slices over the top of your chocolate rectangle then fold each edge of pasty over the apples until all edges are folded over
- Brush the beaten egg over the pastry crust and sprinkle the pasty and apples with a generous amount of light brown sugar
- Bake for around 40-45 minutes of until the crust is a golden brown colour. Remove from the oven and transfer the galette along with the baking paper onto a wire rack to cool completely before slicing.
For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog
