Ingredients

• 450g/1lb all-butter puff pastry
• 1 free-range egg yolk
• beaten
• 300g/10½oz marzipan
• 4 dessert apples
• peeled
• cored and finely sliced
• 50g/1¾oz butter
• 4 tbsp clear honey
• vanilla ice cream
• to serve
• 150g/5½oz caster sugar
• 2 star anise
• ½ tsp cloves
• ¼ tsp freshly grated nutmeg
• ½ tsp juniper berries
• 175ml/6fl oz double cream

Directions

• Preheat the oven to 210C/425F/Gas 7.
• On a lightly floured work surface
• roll out the puff pastry to 3-4mm/â…›in thick. Cut out four 12cm/4½in circles using a pastry cutter and transfer to a baking tray.
• Score a circle in the centre of the pastry with a knife (leaving a 1cm/½in border) then brush with egg wash.
• Roll the marzipan out to 5mm/¼in thick and cut into four 11cm/4¼in circles and place in the centre of the pastry. Carefully place the apples in an overlapping ring over the marzipan to cover it all.
• Place the butter and honey in a small saucepan and bring to a simmer
• stirring to combine. Brush most of it over the top of the apples.
• Place in the oven and bake for 15-18 minutes
• or until the pastry is risen and golden-brown.
• Brush with any remaining melted butter and honey to glaze.
• For the spiced caramel sauce
• place the sugar and spices in a frying pan and cook until the sugar is melted and golden-brown. Whisk in the double cream and bring to a simmer.
• Cook for 3-5 minutes
• or until just thickened
• then pass through a fine sieve into a clean pan.
• To serve
• place the tarts in the centre of serving plates and spoon the sauce around the edge. Finish with a spoonful of ice cream on top.