Ingredients
- For the honey and walnut cream
- 150ml/5fl oz
double cream - 25g/1oz diced
walnuts - 3 tbsp clear
honey
- 150ml/5fl oz
- For the apple and quince slice
- 450g/1lb ready made
puff pastry - 50g/2oz melted
butter - 110g/4oz
quince jelly - 6 golden delicious
apples, peeled, cored and cut into thin slices - 25g/1oz
caster sugar - 4 sprigs
mint, to garnish
- 450g/1lb ready made
Preparation method
In a large bowl whip the cream with an electric whisk until thick. Fold in the walnuts and honey, and place in the fridge.
Preheat the oven to 200C/400F/Gas 6.
Roll out the puff pastry thinly and prick the surface with a fork.
Cut out four rectangles sized 10cm/4in by 20cm/8in.
Place the rectangles onto a non-stick greased baking tray.
Lightly brush the edges of the tarts with a little of the melted butter and spread the quince jelly on the middle.
Layer on the apple slices.
Drizzle the top with most of the remaining melted butter and sprinkle with the sugar.
Place in the oven for 5-6 minutes until golden brown.
Remove the slices from the oven and glaze with a little of the remaining butter.
Place on the plates and serve with a spoonful of the honey and walnut cream.