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125g Unsalted butter, softened
125g Caster sugar
2 Eggs, beaten
30g Plain flour, sifted
125g Ground almonds
1 mini tub PHILADELPHIA Extra Light cream cheese
1tsp Vanilla paste
4 140mm Discs of Ready Rolled puff pastry
2 Apples, sliced thinly & halved
1/2 cup Caramel sauce, heated
In a mixing bowl, beat together the unsalted butter and sugar until light and pale
Whisk in the eggs, one at a time
Sieve in the flour and almonds together, folding into the butter mixture
Fold in the Philadelphia cream cheese
Spread the vanilla paste over the puff pastry, place these tarts onto a baking sheet lined with baking paper and place into a preheated 170oC oven for 7 minutes or until golden
Take from the oven, lay the apple over each tart, dust with icing sugar and place back into the oven at 185oC for a further 4-5 minutes
Take out, place onto a plate, top with hokey pokey ice cream and drizzle over the caramel sauce
Serves 4
(Recipe supplied by Paul Jobin)
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