Individual Apple Tarts

How to prepare individual apple tarts

1. You need a piece of puff pastry from which you can cut 4 circles of about 8 cm diameter (or the diameter of your dishes). You also need small individual dishes. Aluminum muffin molds are ideal for this recipe. Or you can use ceramic soufflé dishes. When deciding what dishes to use, buy apples of a size that fits snugly in them.
2. Grate the zest from 1/2 lemon.
3. Line the bottom of the dishes with butter (10g per dish). Sprinkle 1/4 of the grated zest in each dish. Sprinkle 1 teaspoon of sugar and half a packet of bourbon vanilla sugar on top.
4. Remove the apple cores using an apple corer. Peel the apples. Cut the apples in half lengthwise. Place the apples with the cut side down and with a sharp knife cut thin slices, but not all the way through, so they stay connected at the base. Drizzle the apples with lemon juice.
5. Place each apple half in a dish with the cut side up.
6. Place a puff pastry disc cut to the size of the dish on top of each. Push the edges down. Score an X in the center of each pastry.
8. Preheat the oven to 220°C. Put the tarts in the oven and reduce the temperature to 200°C. Bake the tarts for 25 minutes (until the pastry is puffed and golden).
9. Prepare the vanilla sauce: mix the Creme Ole powder with cold milk and blend for a few minutes (following the instructions on the packet). Refrigerate until needed.
   * if you want to make the vanilla sauce from scratch you can follow a homemade recipe.
10. Flip the tarts onto individual plates.
11. Serving: pour vanilla sauce around the tarts. Serve the tarts warm or cold, sprinkled with lemon thyme leaves.

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