Rose apple tarts
1 medium, lightly beaten
99% fat-free plain yoghurt
1 pinch, (optional)
Reduced-fat puff pastry
278 g, (buy 2 x 170g sheets), thawed
Red apple, unpeeled
- Preheat oven to 180°C. Combine egg, sugar, almond meal, yoghurt and cinnamon in a small bowl.
- Cut each pastry sheet into 4 x 9cm diameter rounds and discard offcuts. Place 8 WW silicone tart moulds onto a baking tray. Place pastry rounds into moulds. Divide almond mixture evenly over the top of pastry.
- Core and peel apples into ribbons. Working from outside of tarts, carefully press apple ribbons into almond mixture, arranging to form a rose or spiral pattern. Brush apple ribbons evenly with maple syrup.
- Bake for about 25 minutes, or until apple is lightly browned and pastry is cooked. Stand for 5 minutes before gently turning out. Serve warm.
TIPS: We used Pink Lady apples, but you could use any variety of red apple. Use a cookie cutter or drinking glass to cut rounds from pastry.