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Golden syrup apple turnover tarts recipe
Golden syrup apple turnover tarts recipe
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Aussie apple tarts with a twist: crispy, golden, and ready in 20 mins. Sweet apple, fragrant rosemary, and rich golden syrup create a perfect combo. No peeling necessary - apple skin keeps fruit intact for easy flipping.
Ingredients:
  • 1 sheet frozen butter puff pastry, just thawed
  • 40.20 gm golden syrup
  • 6 small fresh rosemary or thyme sprigs
  • 1 small Granny Smith apple, halved, cored, cut into 2mm-thick wedges
  • 1 egg yolk, whisked, sieved
  • Crème fraîche, to serve
Instructions:
  • Preheat your oven to a toasty 240C (220C fan forced) and prepare a large baking tray by lining it with baking paper.
  • On the lined tray, dollop golden syrup with a teaspoon, ensuring ample space between each spoonful. Garnish each syrup dollop with a sprig of rosemary or thyme. Place 4 slightly overlapping apple slices on top of each syrup dollop.
  • Divide the pastry sheet into 6 rectangles. Top each apple stack with a pastry rectangle and seal the edges with a fork. Brush the pastry with egg wash.
  • Bake until golden and caramelised, about 12 minutes. Serve topped with crème fraîche.

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