Ingredients
11 total- 150ml M&S unsweetened soya drink
- 125g coconut cream
- 1 tbsp cornflour
- 1 tsp caster sugar
- 1 pinch ground turmeric
- 0.5 tsp vanilla extract
- 3 tbsp blanched hazelnuts
- 1 tbsp vegetable oil, for greasing
- 2 pink lady apples, cored, halved and finely sliced lengthways
- 320g sheet M&S ready-rolled puff pastry
- 2 tbsp M&S apricot conserve
Method
10 stepsStep 1
Cooks tip: Freeze any leftover pastry or save for another recipe. They make great cheese twists!
Step 2
To make the vegan crème Anglaise, whisk the soya milk, coconut cream, cornflour, caster sugar, turmeric and vanilla together in a medium saucepan. Set over a medium heat to gently melt the coconut cream.
Step 3
Increase the heat and slowly bring to the boil, whisking constantly until smooth and slightly thickened, it should be able to coat the back of a spoon.
Step 4
Remove 2 spoonfuls of custard to a small bowl, add the hazelnut and toss to coat. Set aside.
Step 5
Heat the oven to 220°C/ 200°C fan/ gas 8. Lightly grease four holes of a deep muffin tin with the oil.
Step 6
Soak the apple slices in a large bowl of just-boiled water for 3-5 mins, until slightly softened.
Step 7
Starting from the end nearest to you, roll the pastry as tightly as possible to form a neat rose pattern. Pinch the pastry at the base to seal. Place into the greased muffin tin holes and repeat with the remaining pastry and apples.
Step 8
Bake for 20-25 mins, until the pastry is lightly golden. Set aside for 5 mins before turning out on to a cooling rack.
Step 9
Meanwhile, heat the apricot conserve over a medium heat with 2 tbsp water in a small saucepan. Stir constantly until the mixture comes to the boil. Remove from the heat and strain through a sieve.
Step 10
Whilst the tarts are still warm, brush each with apricot glaze then serve immediately with crème Anglaise and hazelnuts on the side.