Toffee apple tartlets with calvados cream

Makes 6

For the Tartlets:

• 1½ - 2 Pink Lady® Apple
• 375g ready rolled puff pastry
• 4-5 tbsp bought thick Toffee Sauce (such as Dulce de leche)
• 1 egg, beaten
• icing sugar for dusting

For the Cream:

• 150ml double cream
• 2 tbsp icing sugar, sieved
• 2 tbsp Calvados

1. Pre-heat the oven to 200C/180C fan ovens/gas mark 6
2. Halve, core and very thinly slice the Pink Lady® apples.
3. Cut the pastry into 6 circles about 10cm diameter, using a large pastry cutter or by cutting around a small plate. Place onto a lightly greased, or non-stick baking sheet, and score a small border of about 5mm-1cm around the edge of each one.
4. Put about 2 tsp of toffee sauce in the centre of each and then arrange the apple slices on top. Brush the top of the apples and the pastry edges with the egg and then fairly generously dust each one with icing sugar.
5. Place in the oven for 8-10 minutes until the pastry is puffed up and golden around the edges.
6. To make the cream, lightly whisk everything together until it forms soft peaks. Serve the warm Toffee Apple Tartlets with a spoonful of the Calvados cream melting over the top.