Toffee Apple Tart

I had planned to make Toffee Apple Tart for Bonfire night this year, but as it turned out we were still eating the Hansel & Gretel House and so I delayed it until this weekend. It was worth the wait!
I devised the recipe myself, taking inspiration from methods in other recipes.

Toffee Apple Tart

1 packet puff pastry (puff is the only pastry I buy, rather than make from scratch)
2-3 apples
half cup unsalted butter
2 cups soft brown sugar
2 rounded tablespoons golden syrup
1 can evaporated milk (about 400g)
A few drops of vanilla extract
Egg white for brushing the pastry


Make the sauce first :Melt the butter, sugar and syrup in a pan. Add the evaporated milk and stir well. Keep on a low heat, stirring continuously for about 10 minutes. The sauce thickens on cooling - if you're nervous about it not thickening you can put a teaspoonful on a cold plate and see if it thickens to the consistency you want. Return to the heat and continue stirring if you would like it a bit more gooey!
Stir in the vanilla, take the pan off the heat and leave to cool.
Meanwhile, roll out your pastry on a floured surface to fit your dish with an overlap.
Core and slice your apples fairly thinly - I used a mandolin slicer (new kitchen gadget alert!) to get the slices the same thickness but a knife is fine too.
When the toffee sauce has cooled, add about two thirds to the pastry base and spread evenly.
Arrange your apple slices on top of the toffee sauce. Glaze the apples with a thin layer of leftover toffee sauce.
Fold the overlap of pastry around the edge of the dish to make a crust and brush with egg white.
Bake at 180 C until the pastry is golden.
Can be eaten hot or cold and is especially good with custard!

Cameron's review: "I like it 750%".

I think that means it was a hit!