Makes 8 | Prep: 25 minutes | Cook: 25 minutes

5-6 PersonalPoints range per tart




  • 1 egg, lightly beaten 
  • 3 tsp caster sugar 
  • 1 tbs almond meal 
  • 1 tbs 99% fat-free plain yoghurt
  • 1 pinch ground cinnamon (optional) 
  • 2 reduced-fat frozen puff pastry sheets, thawed 
  • 3 red apples
  • 2 tsp maple syrup


  1. Preheat oven to 180°C. Combine egg, sugar, almond meal, yoghurt and cinnamon in a small bowl. 
  2. Cut each pastry sheet into 4 x 9cm diameter rounds and discard offcuts. Place 8 WW silicone tart moulds onto a baking tray. Place pastry rounds into moulds. Divide almond mixture evenly over the top of pastry. 
  3. Core and peel apples into ribbons. Working from outside of tarts, carefully press apple ribbons into almond mixture, arranging to form a rose or spiral pattern. Brush apple ribbons evenly with maple syrup.
  4. Bake for about 25 minutes, or until apple is lightly browned and pastry is cooked. Stand for 5 minutes before gently turning out. Serve warm.

Cook’s tip: We used Pink Lady apples, but you could use any variety of red apple. Use a cookie cutter or drinking glass to cut rounds from pastry.

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