Thinly roll out your pastry on a dusted surface (try to roll it to the thickness of a R5 coin). Then cut out 6-5 rounds (roughly 15cm in diameter) – Use a small soup bowl inverted to trace around.
With a sharp knife lightly draw/score a 1cm border on the edge of each round – make sure not to go through the pastry, all you want to do is make an indented border.
Inside the border, lay the apple slices in a spiral formation. Brush the apples with the melted butter, and sprinkle with brown sugar and cinnamon.
Brush the edges with the beaten egg and place in the oven for 15-20 mins or until the pastry is lightly browned.
To make the caramel sauce: Over a medium-high heat, melt the sugar. Once it has melted, allow it to cook until it turns a lovely copper colour, about 2 minutes (make sure not to let it colour too dark).
Remove from the heat and stir in the butter, once the butter has melted add the cream. Return to the heat and cook for a further minute or two, stirring constantly.
Once the apple tarts are ready, remove them from the oven and brush with the caramel sauce. Garnish tarts with toasted chopped pecan nuts, and serve with whipped cream.
Reprinted with permission of Foodmonger. To see more recipes, click here.