Instructions: Preheat the oven to 220C/425F/gas 7.

Dust the surface of a work area and roll out the pastry thinly. Cut out circles 15cm approximately.

Place the cut outs on to bake-o-glide or a greaseproof covered tray. Mix together the ground hazelnuts and the marzipan and roll into the size of a walnut, carefully press down and place in the centre of the puff pastry disc.

Peel, quarter and core the apples then slice thinly (dunk into acidicted water if not to be cooked immediately to prevent the apple browning).

Lay the apple carefully overlapping until the pastry and marzipan are well covered.

Sieve the icing sugar over the apple and bake for approximately 12-15 minutes.

To serve: Place the apple tart in the centre of the plate, ooze the caramel sauce around the outside - feather with cream.

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