Apple and cinnamon tarts with caramel cream
reduced-fat shortcrust pastry
200 g, (1 sheet), thawed
red apple, unpeeled
2 medium, (350g), quartered, cored, thinly sliced
reduced fat oil spread
2 tsp, (Weight Watchers), melted
Nestle Soleil Crème Caramel
low-fat Greek yoghurt
- Preheat oven to 200°C. Line a large baking tray with baking paper. Cut the pastry into six rectangles. Lightly score a 5mm border around the edges of each rectangle. Place the pastry rectangles on the prepared tray.
- Arrange the apple slices, slightly overlapping, within the border on each rectangle. Brush with the canola spread. Combine the sugar and cinnamon and sprinkle over each tart. Bake for 20 minutes or until crisp and golden.
- Combine the crème caramel and yoghurt in a bowl. Serve tarts with caramel cream.