You need a little patience with the caramel. Try to keep all the sugar together and not on the sides of the pan.
Vanilla bean is also yummy in the sauce.
1 c sugar plus 4 tsp
1 sprig thyme
1 strip lemon peel
1 tsp ground cinnamon
1 tbsp rum
2 tbsp water
4 Granny Smith apples – peeled, quartered and cored
4 tsp butter
1 sheet frozen puff pastry
Preheat oven to 200 degrees. Line a baking tray with baking paper.
In a medium frypan add the cup of sugar, thyme, lemon and cinnamon.
Over a low to medium heat gently melt the sugar. Carefully stir occasionally so as to not burn the caramel (It will be darker because of the cinnamon).
Once melted add the rum. It will spit slightly and a skin will form. Just leave it for 10 seconds then stir to remelt. Remove from heat and add 1 tbsp water.
Add the cut apples and stir to coat.
Return to heat. If the sugar isn’t runny add the other tbsp water and bring back to a gentle simmer.
Cook for 5 minutes.
Remove from heat.
Distribute the apples between 4 mini tart tins or large ramekins.
Add 1 tsp of butter to each tin, dotted around, and 1 tsp sugar.
Drizzle over a tsp of the remaining caramel.
Place the pastry on top, tuck in the edges.
Put the tins on the baking tray and place in oven.
Bake for 20 minutes or until golden and bubbling.
Remove from tins.
Brush remaining caramel over the tarts.
Top with a sprig of thyme.