[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 24/02/2024. See terms.
Photo of Apple and cinnamon tarts with caramel cream by WW

Apple and cinnamon tarts with caramel cream

Total Time
35 min
15 min
20 min
Top crispy puff pastry with cinnamon-scented apples and 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

Raw sugar

1½ tbs

Ground cinnamon

¼ tsp

Low fat crème caramel

1 tub(s)

Greek yoghurt, plain, low-fat, no added sugar

70 g


  1. 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.
  2. 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.
  3. Combine the crème caramel and yoghurt in a bowl. Serve tarts with caramel cream.