Upside-down peach sponge
A moist, fruity cake which is perfect for an afternoon tea with friends
Upside-down toffee apple tarts
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 8
Skip to ingredients
Ingredients
- 320g sheet puff pastry
- 4 tbsp dulce de leche
- 1 large eating apple, cored and thinly sliced
- ½ tsp ground cinnamon
- 1 egg, beaten
- 1 tbsp icing sugar
- vanilla ice cream, to serve
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6 and line one large or two small baking trays with baking parchment. Cut the sheet of puff pastry into 8 small rectangles. Spread ½ tbsp of the dulce de leche over the parchment on the tray into a rectangle smaller than the puff pastry. Repeat seven more times, leaving lots of space between each rectangle. Arrange the apple slices over the dulce de leche rectangles, overlapping them slightly. Sprinkle over the cinnamon. Lay the puff rectangles over the apples and press around the edges to seal. Brush over the beaten egg and bake for 20-25 mins until golden.
- STEP 2
Leave to cool on the tray for 10 mins, then invert onto plates, dust with icing sugar and serve warm with scoops of ice cream, if you like. Will keep chilled for up to two days.
