Ingredients

• 800g sweet shortcrust pastry (commercial or homemade)
• 300g soft goats cheese
• 3 granny smith apples
• 6 tbsp brown sugar

Port Sauce

• 250ml port

Method

1. Tarts: Roll out the pastry on a well floured work top so that it is 3-5mm thick. Lift the pastry with the rolling pin and place the tartlet tins on the work top and put the pastry over them. Press the pastry into the tins so as to line them. Divide the goats cheese among the 6 tarts and crumble it over so that it covers the base. cover the tarts with cling film and place them in the refrigerator to rest for at least 30 minutes (this is to stop the pastry shrinkiing).
2. To Cook: Preheat an oven to 220°C. Peel the apples and decore them, slice them in half and then slice each half into at least 6 wedges. Remove the tarts from the fridge and lay each sliced half across the tartlets so that the slices overlap. Sprinkle the brown sugar over the tarts and place them in the middle shelf of the preheated oven. Allow them to cook for 10-15 minutes until the pastry is golden brown and the sugar has melted. Serve hot or cold.
3. Sauce: Place the port in a saucepan and bring it to the boil and leave it to reduce down to a sticky sauce (around 10 minutes).
4. To Serve: Remove the tarts from the tins and place them in the centre of each plate. Drizzle the sauce around the tarts. Serve.