- 25g unsalted butter
- 2 firm dessert apples such as Granny Smith or Cox’s, peeled and cut into thin wedges
- 1 tbsp clear honey
- 2 tbsps balsamic vinegar
- 375g ready-made puff pastry
- Plain flour, for dusting
- 150g camembert, sliced
For the walnut drizzle:
- 50g walnuts
- 3-4 tbsps olive oil
- 1 tbsp chopped tarragon
- Salt and black pepper
Step 1: Preheat the oven to 200°C/400°F/Gas Mark 6.
Step 2: Heat the butter in a pan over a medium heat, add the apples and fry until golden. Stir in the honey and balsamic vinegar. Remove from the heat.
Step 3: Roll out the pastry on a floured surface to 2mm thick. Using a cookie cutter, stamp out 12 discs. Grease 6 boat-shaped mini tart tins and line the tins with the pastry discs, trimming off any excess. Place an empty tart tin on top of each lined tin and fill with rice to stop the pastry from puffing.
Step 4: Bake in the oven for 10 minutes, then remove the extra tart tins and rice. Return to the oven and bake for a further 2-3 minutes, until cooked through. Cool for 10 minutes on a cooling rack. Leave the tart tins to cool, then repeat.
Step 5: Make the walnut drizzle. Blitz the walnuts, oil, tarragon and salt and pepper in a food processor until it has the texture of pesto. Set aside.
Step 6: Fill the tart cases with the apple mixture and top each with a slice of camembert. Bake in the oven for about 8 minutes until the cheese is all lovely and melted. Drizzle the walnut oil over the tarts to garnish. Serve warm.