- Peel, core and roughly dice 2 Granny Smith apples and stew them in a small pot until soft. Peel and core the remaining 4 apples and cut them in half. Finely slice each half around 2-3mm thick.
- Bring the sugar and water for the syrup up to the boil and leave to cool.
- Spoon one spoonful of stewed apple into the centre of each of the pastry discs. Fan the sliced apples around until they form a circle and sprinkle with some ground cinnamon. Lightly brush with sugar syrup.
- Put the tarts in the oven at 200˚C for 12-15 mins or until the pastry is cooked.
- For the butterscotch sauce, melt the butter in a small pot, add the sugar and allow to turn a dark caramel. When dark whisk in the cream and boil for 2-3 mins. Then add a pinch of salt and the vanilla essence. Lightly whip the cream and add some sugar to taste.
- Serve each tart with cream on top and the sauce on the side.
