Melt-in-the-mouth filo pastry encases sweet, crunchy apple slices and a truly scrumptious toffee sauce in this simple-to-make tart
02 AUGUST 2011
Ingredients (Serves 8)
50g/2oz butter, melted
8 sheets filo pastry
1 x 397g can dulce de leche
2 Pink Lady apples, cored and finely sliced
2 tsp caster sugar
15g/½oz flaked almonds
Preheat the oven to 200°C, 400°F, Gas 6 and put a baking tray in the oven to preheat. Brush the inside of a loosebottomed 20cm/8in cake tin with a little of the melted butter.
Put one sheet of filo pastry onto a clean work surface and brush the upper side with melted butter. Lay another sheet of filo on top, slightly offsetting the corners. Working quickly before the filo dries out, repeat the buttering and stacking of the remaining pastry sheets.
Carefully lift the filo stack and ease it into the cake tin, allowing the edges of the pastry to hang over the sides.
Spread the dulce de leche over the base of the pastry case then arrange the apple slices over the top, working in circles and slightly overlapping the slices. Scrunch the overhanging pastry over the sides of the apples.
Brush all over with a little melted butter, sprinkle with the sugar and almonds and bake in the preheated oven for 25-30 minutes until golden and the pastry is cooked.
Leave to cool for 10 minutes before serving in wedges.