less than 30 mins
less than 10 mins
In a large bowl whip the cream with an electric whisk until thick. Fold in the walnuts and honey, and place in the fridge.
Preheat the oven to 200C/400F/Gas 6.
Roll out the puff pastry thinly and prick the surface with a fork.
Cut out four rectangles sized 10cm/4in by 20cm/8in.
Place the rectangles onto a non-stick greased baking tray.
Lightly brush the edges of the tarts with a little of the melted butter and spread the quince jelly on the middle.
Layer on the apple slices.
Drizzle the top with most of the remaining melted butter and sprinkle with the sugar.
Place in the oven for 5-6 minutes until golden brown.
Remove the slices from the oven and glaze with a little of the remaining butter.
Place on the plates and serve with a spoonful of the honey and walnut cream.
By Michel Roux Jr.
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