If you’re looking for an easy dessert that still gives a ‘wow’ factor, look no further than these individual apple tarts. With just five ingredients, five minutes of prep and fifteen minutes in the oven, you’ll be able to whip up these tasty treats in no time at all.

They’re perfect for dinner parties – simply pop them in the oven while you clear the main course and serve warm with a scoop of ice cream for effortless entertaining.

I used Pink Lady apples for my tarts, as I had some leftover in the fruit bowl. They’re lovely and sweet, and add a bit of colour to the dessert. You can, of course, use whichever eating apples you prefer.

Most shop-bought puff pastry is ‘accidentally vegan’ as it is made with vegetable oil instead of butter. Check the ingredients on the packet just to be sure.


Ingredients:
1 pack of ready rolled puff pastry
3 eating apples
2 tsp soft brown sugar
1 tsp cinnamon
Plant-based milk to brush the pastry

Method:
1. Preheat your oven to 200°C (180°C fan/gas mark 6).

2. Take the puff pastry out of the fridge so that it’s not too cold when you come to roll it out. This avoids cracks in the pastry.

3. Halve and core your apples, leaving the skin on. Slice very thinly.

4. Unroll the sheet of pastry, using the greaseproof paper in the pack to line a baking tray. Cut the pastry in half lengthways, then cut each half into three equal sections.

5. Place half an apple face down on each section of pastry, gently spreading the thin slices so they separate slightly.

6. Brush all over the pastry and apple with a little plant-based milk. Be careful not to saturate the pastry, otherwise you might get a soggy bottom!

7. Mix the soft brown sugar and cinnamon together in a small bowl or ramekin, then sprinkle over the top of the pastries.

8. Bake for 12-15 minutes until the pastry rises and the sugar begins to caramelise.

9. Serve with a scoop of dairy-free ice cream or a drizzle of plant-based cream.