lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet Couscous With Custard
Ingredients:
- 2 low-fat milk
- 2 sugar
- 2 salt
- 1 cornstarch
- 2 pure vanilla extract
- 1/4 rose water
- 1 walnuts
- 1 raisins
- 1/2 pitted dates
- 1/4 unsalted butter
- 1/4 granulated sugar
- 8 pistachios
- 1
- 2 -3
- 2
Instructions:
1. Custard: Bring the milk to boil in a medium saucepan. While it is heating, place the egg yolks, sugar, & a pinch of salt into a mixing bowl & beat until pale yellow & thick. Add the cornstarch & beat until smooth.
2. Gradually pour the hot milk into the egg mixture, stirring continuously. Pour back into the saucepan, cook over medium heat, stirring constantly until boiling. Continue to stir vigorously until the custard is smooth, about 45 seconds.
3. Remove from the heat & continue to beat vigorously for another 30 seconds. Stir in the vanilla & rose water. When cool, place a sheet of plastic wrap directly on the custard so it does not form a layer of skin. Store in the refrigerator until ready to use.
4. Couscous: Toasted the almonds until golden brown. Chop the almonds & walnuts in a food processor. Add to the dates & raisins then set aside.
5. Prepare the couscous as directed on the package (should make around 4 cups, cooked). Then stir in the butter & sugar.
6. When ready to serve, spread the custard on the bottom of a 10-12 inch round serving dish. Cover the custard with half the couscous then scatter the nut mixture evenly over it. Top with the rest of the couscous & sprinkle with the ground pistachios.
Title: Gingered Pear Crisp
Ingredients:
- 2 sugar
- 1 vanilla extract
- 3 pears
- 2 all-purpose flour
- 3/4 all-purpose flour
- 2 all-purpose flour
- 1/2 sugar
- 1/2 salt
- 1/4 butter
- 1/2 crystallized ginger
- 3 honey
Instructions:
1. Preheat oven to 375°.
2. To prepare filling, combine the first 3 ingredients in a large bowl.
3. Sprinkle with 2 tablespoons flour; toss gently to coat. Spoon filling into an 8-inch square baking dish coated with cooking spray.
4. To prepare topping, lightly spoon 3/4 cup flour into dry measuring cups; level with a knife. Combine 3/4 cup flour, 2 tablespoons flour, 1/2 cup sugar, and salt in a large bowl, stirring with a whisk.
5. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add ginger and honey; stir just until moistened.
6. Sprinkle over filling. Bake at 375° for 40 minutes or until golden and bubbly.
Title: Caramel Apple Drink
Ingredients:
- 3
- 8
Instructions:
1. Pour apple juice in cup.
2. Put 1 tb caramel in apple juice mix well.
3. Put other caramel in juice.
4. mix until dissolved.
Title: Summer Peach Pudding Dessert
Ingredients:
- 1 sugar
- 3/4 flour
- 3/4 salt
- 1/4 margarine
- 1/2 baking powder
- 2 milk
- 3/4
Instructions:
1. Preheat oven at 350 degrees.
2. Spread peaches in a well greased 13x9 baking dish.
3. Blend flour, sugar, baking powder and salt.
4. Add milk, beating until a batter forms.
5. Pour over peaches.
6. Drizzle margarine over top of mixture.
7. Bake at 350 degrees for 40 minutes.
8. Let cool and refrigerate about 4 hours prior to serving.
Title: Pastiera With Strawberry Sauce - Easter Ricotta Cake
Ingredients:
- 1 arborio rice
- 3/4 ground cinnamon
- 1 coarse salt
- 1/2 vanilla bean
- 1 granulated sugar
- 1 1/4 unsalted butter
- 3 all-purpose flour
- 3 ricotta cheese
- 3 eggs
- 1 confectioners' sugar
- 2 fresh strawberries
- 2 raspberries
- sugar
- fresh lemon juice
Instructions:
1. Bring milk to a boil in a large sauce pan over medium high heat.
2. Stir in rice, cinnamon, salt and vanilla bean.
3. Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
4. Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally.
5. Discard vanilla bean.
6. Preheat oven to 350°F degrees.
7. Butter and flour an 8-inch springform pan.
8. In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula.
9. Pour into prepared pan.
10. Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.
11. Transfer pan to cooling rack.
12. When cake has cooled completely, run a knife around edge to loosen.
13. Gently remove ring; transfer cake to a serving plate.
14. Sprinkle with confectioners' sugar, and serve at room temperature with sauce.
15. Sauce:
16. Combine all ingredients in a medium nonreactive saucepan.
17. Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes.
18. Serve warm or at room temperature.
Title: Chocolate Crackle Cookies
Ingredients:
- 1 eggs
- 2 water
- 1 shortening
- 1/2 powdered sugar
Instructions:
1. Combine ingredients and mix with spoon. Shape into balls the size of walnuts.
2. Roll in powdered sugar.
3. Place on greased sheet.
4. Bake at 375º for 8 to 10 minutes.
5. ENJOY!
Title: Chocolate Pudding Parfaits
Ingredients:
- 8 half-and-half
- 2 -3 sugar
- 3 egg
- 1/2 heavy cream
- 1
- 2
- 1
- 8
Instructions:
1. In a medium bowl, mix the chocolate and cocoa powder and set aside.
2. In a medium, heavy saucepan, heat the half-and-half over medium-high heat until almost boiling (bubbles will form around the edges).
3. In a heatproof bowl, whisk together the sugar and eggs until thick and pale yellow, about 2 minutes.
4. Slowly whisk half of the hot half-and-half into the egg mixture and then pour the mixture into the saucepan.
5. Bring just to a boil over medium heat and cook, whisking constantly, until bubbly and thickened, 1 minute.
6. Pour the custard through a sieve into the reserved chocolate-cocoa mixture and whisk until smooth.
7. Let cool slightly then press plastic wrap onto the surface to cover and refrigerate until cold, about 2 hours.
8. Scoop the chocolate pudding into individual cups and top with the whipped cream and cookies.
Title: Blackberry Jam Cake
Ingredients:
- 1/2 sugar
- 1/4 butter
- 2 margarine
- 1 eggs
- 1 unbleached all-purpose flour
- 1/2 cinnamon
- 1/4 baking soda
- 1/4 clove
- 1/3 nutmeg
- 1/2 butter
- 2 margarine
- 1/2 brown sugar
- 3 milk
- 1 3/4 powdered sugar
Instructions:
1. Cream together sugar and butter or margarine.
2. Beat in eggs.
3. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition.
4. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan.
5. Bake at 350 degree F. oven 25 minutes or until done.
6. Cool completely.
7. Frost with Carmel Icing.
8. CARMEL ICING:
9. In small saucepan, melt butter or margarine; stir in brown sugar.
10. Cook stirring constantly, til mixture bubbles; remove from heat.
11. Cool 5 minutes.
12. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached.
Title: Chocolate Kriss Kringle Cookies
Ingredients:
- 1/2 unsalted butter
- 1 1/4 sugar
- 2 eggs
- 3 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1/4 cinnamon
- 1/2
Instructions:
1. Cream together the butter and sugar then beat in the eggs one at a time. Stir in the melted chocolate.
2. Add the flour, 1/2 cup at a time, beating well after each addition. Add the baking powder, soda, salt and cinnamon with the first 1/2 cup of flour.
3. Wrap the dough in waxed paper or plastic wrap and chill for at least an hour or overnight.
4. Preheat oven to 400 degrees Fahrenheit. Roll out the dough (you'll probably need to roll it out in batches, say 1/3 at a time) on a floured surface to 1/8" thickness and cut out with cookie cutters. Decorate with sprinkles.
5. Bake 5 to 8 minutes on a baking sheet lined with a silicone baking sheet or parchment. When the cookies just start to brown around the edges, they're ready. Let them cool on a wire rack.
Title: Melt in Your Mouth Blueberry Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 1/4 salt
- 1 vanilla extract
- 2 eggs
- 1 1/2 flour
- 1 flour
- 1 baking powder
- 1/3 milk
- 1 1/2 fresh blueberries
Instructions:
1. Preheat oven to 350°F.
2. Grease an 8-inch square pan, set aside.
3. Cream butter and 3/4 C.
4. sugar.
5. Add salt and vanilla.
6. Add egg yolks, beat until creamy.
7. Combine 1 1/2 C.
8. flour and baking powder, add alternately with milk to egg yolk mixture.
9. Beat egg whites until soft, adding 1/4 C.
10. sugar, 1 T.
11. at a time and beat until stiff.
12. Coat berries with 1 T.
13. flour and add to batter.
14. Fold egg whites into batter.
15. Pour into prepared pan.
16. Sprinkle top with remaining tablespoon of sugar.
17. Bake for 50 minutes or until toothpick inserted in center comes out clean.
Title: Cream Cheese Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 1 cream cheese
- 2 1/2 sugar
- 5 eggs
- 3 cake flour
- 1 baking powder
- 1 buttermilk
- 1 vanilla extract
- 1 pecans
- 1
Instructions:
1. Cream butter, shortening and cream cheese.
2. Gradually add sugar, beating until light& fluffy.
3. Add eggs, beating well.
4. Combine flour, baking powder, and pecans, add to creamed mixture alternately with buttermilk, stirring just until blended.
5. Stir in flavorings.
6. Spoon batter in greased, floured 10" tube pan.
7. Bake at 325 degrees for 1 1/2 hours.
8. Cool in pan 10-15 minutes.
9. Remove from pan and finish cooling.
10. Ready to serve.
Title: Cake Doughnut Mix
Ingredients:
- 4 1/2 all-purpose flour
- 1 sugar
- 1 baking powder
- 2 salt
- 1 1/2 ground cinnamon
- 1 ground nutmeg
- 1 shortening
- 1 1/2 eggs
- 2 milk
- 1/4 milk
- 1 vanilla extract
- 2 confectioners' sugar
Instructions:
1. In a large bowl, combine the flour, milk powder, sugar, baking powder, salt, cinnamon and nutmeg; cut in shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months. Yields: 2 batches (about 9 cups total).
2. To Prepare Doughnuts: Place 4 1/2 cups doughnut mix in a large bowl. Combine eggs, milk and vanilla; stir into doughnut mix just until moistened. Turn dough onto a floured surface; knead 15-20 times. Pat dough out to 1/2-inch thickness. Cut with a floured 3-inch doughnut cutter.
3. In an electric skillet or deep fat fryer, heat oil to 375. Fry a few doughnuts at a time until golden brown, about 1 1/2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar if desired. Serve warm.
Title: Coconut Cupcakes With Cream Cheese Frosting
Ingredients:
- 3 cake flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 5 eggs
- 3/4 unsalted butter
- 2 sugar
- 1 1/2 pure vanilla extract
- 1 1/2 buttermilk
- 1 sweetened flaked coconut
- 1 cream cheese
- 8 unsalted butter
- 8 confectioners' sugar
- 1 pure vanilla extract
- 1
Instructions:
1. Heat oven to 350°. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside.
2. With an electric mixer, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts.
3. Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.
4. Line a cupcake tin with paper liners. Fill each cup with batter; the batter should nearly reach the tops of the cupcake cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes.
5. Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut.
6. Frosting: Place cream cheese in a medium mixing bowl. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.
Title: Champion Pumpkin Cake
Ingredients:
- 3/4 shortening
- 1 1/2 sugar
- 3 eggs
- 1 1/2 solid pack pumpkin
- 1 buttermilk
- 2 3/4 all-purpose flour
- 1 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1 cinnamon
- 1/4 allspice
- 1/4 nutmeg
- 1/8 ginger
- 1/8 pumpkin pie spice
- 1/2 shortening
- 1/2 butter
- 2 vanilla
- 1 powdered sugar
- 4
Instructions:
1. Preheat oven to 350, Grease and flour two 9-inch round cake pans.
2. Beat shortening and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add pumpkin and buttermilk; beat well.
3. Sift together remaining dry ingredients; add to shortening mixture. Beat well. Pour evenly into prepared pans.
4. Bake 40-45 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen edges and remove to racks to cool completely.
5. While cooling, prepare frosting.
6. Beat together shortening and butter in large bowl with electric mixer at medium speed until light and fluffy.
7. Add egg whites and vanilla; mix well. Gradually add powdered sugar, beating well.
8. Gently brush loose crumbs off tops and sides of cake layers. Fill and frost with Snow frosting.
Title: Craig Claiborne's Mother's Orange Cake
Ingredients:
- 1/2 butter
- 3 sugar
- 4 flour
- 1 baking soda
- 4 eggs
- 1 1/3 buttermilk
- 2 dates
- 1 1/2 pecans
- 1
- 1 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Cream together the butter and 2 cups sugar, until light and fluffy.
3. Sift together the flour and baking soda and add it to the butter mixture, stirring until well blended.
4. Beat in the eggs, buttermilk, 1 tablespoon grated orange rind, the dates and pecans.
5. Pour and scrape the mixture into a 4-quart tube pan and bake 1 hour and 10 minutes, or until a cake tester inserted in the cake comes out clean. Do not unmold the cake.
6. Combine the remaining 1 cup sugar with the orange juice and remaining 1 tablespoon grated orange rind. Bring to the simmer, stirring until the sugar is dissolved.
7. Gently poke an ice pick or skewer in several spots on top of the cake and pour the orange juice mixture overall. Let stand 30 minutes or longer, until it is absorbed and the cake is cool. Unmold and serve cut into wedges.
Title: Guinness Chocolate Cupcakes
Ingredients:
- 1/2 unsalted butter
- 1 salt
- 2/3 all-purpose flour
- 1 sugar
- 2 baking soda
- 2 eggs
- 1 1/4 sour cream
- 2 reduced-fat cream cheese
- 1/2 unsalted butter
- 8 confectioners' sugar
- 1/2 milk
- 3 vanilla
- 2
- 1
Instructions:
1. Preheat the oven to 350*F. Lightly grease 24 to 30 muffin cups or line them with paper liners.
2. In a heavy saucepan heat the butter, Guinness and dark cocoa powder until the butter is melted and the mixture is smooth. Remove the pan from the heat and let the mixture cool. In a large bowl, sift together the salt, flour, sugar and baking soda. Add the Guinness cocoa mixture and beat for 1 minute on medium speed.
3. Add the eggs and sour cream and beat for 2 minutes on medium speed.
4. Evenly divide the batter among the prepared muffin cups. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
5. While the cupcakes are baking, make the frosting. In a medium bowl, beat together the cream cheese, butter, confectioners' sugar, milk and vanilla.
6. Leave as is or tint it with green food coloring for a festive look.
7. Remove the cupcakes from the oven and let them cool for 5 minutes in the muffin tin.
8. Then remove the muffins onto a wire rack to cool completely. Frost the cupcakes as desired. Sprinkle with green sprinkles or sugar.
9. My Notes: With St Patty's coming up, seemed appropriate to pick up one of these old standbys. 12 oz bottled poured into a standard pint glass at around 45*F. Dark brown, almost black, big 2-3 finger kahki head with good retention and lacing. BUT Stout is a dark beer made using roasted malt or roasted barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest or stoutest .
Title: Blueberry-Peach Pastry Hearts
Ingredients:
- 1 frozen puff pastry
- 1/3 lemon zest
- 1 fresh blueberries
- 1 cream cheese
- 1 brown sugar
- 1 vanilla extract
- 1/4 powdered sugar
- 1
- 2
Instructions:
1. Preheat oven to 375°; line baking sheet with parchment paper.
2. Unfold puff pastry sheets onto a lightly floured surface.
3. Using a floured 2-inch heart-shaped cookie cutter, cut pastry into about 20 heart shapes (do not re-roll scraps).
4. Place pastry hearts on prepared baking sheets.
5. Bake 10-12 minutes or until puffed and golden; cool on a wire rack.
6. In a small saucepan, combine preserves and lemon zest; heat and stir until melted; cool.
7. In a big mixing bowl, combine peaches and blueberries; add in melted preserve mixture and gently toss; set aside.
8. In another bowl, beat cream cheese, brown sugar, and vanilla using an electric mixer on med-high speed until fluffy.
9. Assemble pastries: cut pastry hearts in half horizontally with a serrated knife.
10. Spread each of the bottom halves with about 1 teaspoon cream cheese mixture.
11. Top each with a spoonful of fruit mixture and a pastry top.
12. Serve immediately or cover and chill for up to 4 hours.
13. Just before serving, lightly sprinkle with powdered sugar.
Title: Banana Cupcakes With Cream Cheese Frosting
Ingredients:
- 3/4 sugar
- 1/2 banana
- 1/4 unsalted butter
- 1 vanilla extract
- 2 eggs
- 1 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/4 ground nutmeg
- 1/4 buttermilk
- 1 3/4 plain fat-free yogurt
- 1/2 powdered sugar
- 1/2 reduced-fat cream cheese
- vanilla extract
Instructions:
1. Preheat oven to 350 degrees F., and spray a 12-cup standard or 24-cup mini muffin tin with non-stick spray. IMPORTANT: If you use paper liners, be sure to spray the insides of the liners or the cupcakes will stick!
2. CUPCAKES: Mix the mashed banana and 1/4 cup sugar and set aside.
3. Beat 1/2 cup sugar, butter and 1 tsp vanilla extract at medium speed of a mixer until well blended. Add eggs one at a time, beating well after each addition. Now add banana mixture and beat well.
4. In separate bowl, whisk together flour, baking soda, salt and nutmeg. Add flour mixture to wet mixture alternately with buttermilk, mixing after each addition.
5. Bake at 350 deg. for about 25 minutes (mini cupcakes, 12 to 15 minutes) or until a cake tester inserted in center comes out clean. Cool completely on a wire rack.
6. FROSTING: Beat powdered sugar, chilled cream cheese and 1/2 tsp vanilla extract at medium speed just until blended (do not overbeat). Use the back of a spoon to spread over cupcakes.
7. Store frosted cupcakes and any leftover frosting in the refrigerator, although these cupcakes don't last long enough to worry about that!
Title: Maple Cinnamon Glaze for Cakes Etc.
Ingredients:
- 1 powdered sugar
- 1/4 cinnamon
- 1 butter
- 1/2 vanilla
- 1/4 maple syrup
Instructions:
1. In small bowl whisk ingredients til smooth and creamy.
2. Add more powdered sugar if too thin.
3. Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
4. Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!
Title: Paula Deen's Butterscotch Fruit Dip
Ingredients:
- 2 sweetened condensed milk
- 2 unsalted butter
- 2 white vinegar
- 2 ground cinnamon
- 1 vanilla flavoring
- 1
Instructions:
1. Combine all the ingredients in a small saucepan over medium heat.
2. Once melted, transfer to a bowl and serve with fresh fruit.
Title: Grape Salad With a Twist
Ingredients:
- 2 red seedless grapes
- 2 green seedless grapes
- 8 cream cheese
- 8 sour cream
- 1/2 sugar
- 4 pecans
- 1/4 - 1/2
Instructions:
1. Wash grapes.
2. Cream together cream cheese, sour cream and sugar then fold in the grapes.
3. Put mixture into a 9 X 13 dish.
4. Sprinkle top with crushed butterfingers then top off with crushed pecans.
5. Press and Chill.
Title: Boiling Water Chocolate Cupcakes
Ingredients:
- 2 sugar
- 1 3/4 flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2
- 1
Instructions:
1. Heat oven to 350. Line muffin tins, or spray with Pam.
2. Sift together dry ingredients.
3. Add eggs, milk, oil, and vanilla.
4. Beat on medium speed 2 minutes.
5. Stir in boiling water. Batter will be thin, but it's ok.
6. Fill cupcakes no more than 2/3 full with batter.
7. Bake 22-25 minutes until toothpick comes out clean.
8. Alternates: Grease and flour pans. 9x13 pan, 35-40 minutes. 12-cup Bundt cake, 50-55 minutes. 2-9" round, 30-35 minutes.
Title: Yummy,yummy !
Ingredients:
- 1/2 strawberry
- 1/4 dates
- 1 honeydew melon
- 100 bittersweet chocolate
- 100 pistachios
- 150 sweet red wine
- 1 sugar
- 2
Instructions:
1. slice strawberries,dates and cube melon.
2. Put all fruit in large bowl and pour wine over,turning fruit once to make sure it is absorbed.Marinate for 1-2 hours.
3. Drain fruit and put into serving dish.
4. Fold in the yoghurt(mixed with sugar).
5. Drizzle melted chocolate over top and sprinkle with pistachios.
6. Chill well and serve.
Title: Ginger Cookies
Ingredients:
- 2 1/2 sea salt
- 1/2 baking soda
- 1 ground ginger
- 2 lemon zest
- 1/2
- 1/4
- 1/2
- 1
Instructions:
1. In a large bowl, combine almond flour, salt, baking soda and ginger.
2. In a medium bowl, combine grapeseed oil, yacon, agave and lemon zest.
3. Mix the wet ingredients into the dry.
4. Scoop 1 tablespoon of dough at a time onto a parchment lined baking sheet.
5. Bake at 350° for 7-10 minutes, until tops start to crack.
6. Cool and serve.
Title: Pumpkin Dump Cake
Ingredients:
- 16 pumpkin puree
- 13 evaporated milk
- 2 pumpkin pie spice
- 4 eggs
- 1 1/2 sugar
- 18 1/2 butter
- 1 pecans
- 1
Instructions:
1. Mix pumpkin, evaporated milk, spice, eggs and sugar. Pour into ungreased 9x13 pan. Sprinkle with dry cake mix. Next sprinkle with melted butter. Top with pecans.
2. Bake at 350 degrees for 40-45 minutes or until firm. May take a little longer.
Title: Caramelised Apple Tart With Honey
Ingredients:
- 2 puff pastry
- 4 apples
- butter
- caster sugar
- honey
Instructions:
1. Preheat oven to 220 degrees celcius.
2. Cut 2 x 12cm rounds from each sheet.
3. Place on greased baking tray.
4. Arrange apple slices on top.
5. Brush with butter.
6. Sprinkle with sugar.
7. Bake in oven for 15 minutes.
8. Drizzle tarts with honey and place under grill until honey caramelises.