250 g frozen puff pastry, defrosted
4 medium desert apples, peeled, cored and quartered
4 tbsp Demerara (raw) sugar
4 tbsp low fat fromage frais
4 medium desert apples, peeled, cored and quartered
4 tbsp Demerara (raw) sugar
4 tbsp low fat fromage frais
method
1. Preheat the oven to 200°C (400°F) gas mark 6.
2. Roll out the pastry large enough to cut out 2, 12 cm circles, (a small saucer will make an ideal template) approximately 5mm thick. Place on a lightly greased baking tray. Prick the base of each circle with a fork 2 or 3 times.
3. Thinly slice the apples and arrange tightly, overlapping each other, completely covering the edges and centre of the pastry bases.
4. Generously cover the apples with the sugar and place in the preheated oven for 8-10 minutes or until golden brown.
5. Carefully remove from the baking tray with a fish slice and place on 2 warmed dessert plates, placing a generous spoonful of low fat fromage frais in the middle.
2. Roll out the pastry large enough to cut out 2, 12 cm circles, (a small saucer will make an ideal template) approximately 5mm thick. Place on a lightly greased baking tray. Prick the base of each circle with a fork 2 or 3 times.
3. Thinly slice the apples and arrange tightly, overlapping each other, completely covering the edges and centre of the pastry bases.
4. Generously cover the apples with the sugar and place in the preheated oven for 8-10 minutes or until golden brown.
5. Carefully remove from the baking tray with a fish slice and place on 2 warmed dessert plates, placing a generous spoonful of low fat fromage frais in the middle.
serving amount
serves: 4
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