World Cuisine

Apple and Parmesan Tartlets

cook 20 mins
  • flour, for dusting
  • 175 g (6 oz) shop-bought chilled puff pastry
  • 2 teaspoons soft light brown sugar
  • 2 tart dessert apples, peeled, cored and sliced
  • 2 teaspoons honey
  • 40 g (1 3/4 oz) Parmesan cheese, grated
  • 4 tablespoons mascarpone cheese
  • grated rind and juice of 1/2 lemon
  • 1 teaspoon dark muscovado sugar
  • Line a baking sheet with greaseproof paper. Roll the pastry out on a lightly floured work surface and cut out four 10 x 12 cm (4 x 5 inch) rectangles. Place them on the baking sheet and sprinkle with the light brown sugar.
  • Arrange the apple slices in a line on each rectangle of pastry. Drizzle each one with the honey and then sprinkle over the grated Parmesan.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–14 minutes, until golden.
  • Meanwhile, to make the mascarpone cream, if using, whisk together the mascarpone, lemon rind and juice and muscovado sugar in a bowl.
  • Serve each tartlet with a dollop of mascarpone cream, if liked.
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