Fine apple tart topped with vanilla ice cream

Serves: 1
Ingredients
For the tart:
Puff pastry 150 gm
Plain flour, for dusting 2 tsp
Marzipan 50 gm
Granny Smith apple, sliced 2 pc
Butter, unsalted, melted 25 gm
Caster sugar 1 tsp
For the caramel syrup:
Caster sugar 50 gm
Butter, unsalted 50 gm
Double cream 100 ml
Pecan nuts, broken into pieces 50 gm
Ice cream, vanilla for topping
Method
Roll out the pastry on a lightly floured surface, to a thickness of about 5mm. Using an upturned 20cm wide plate, cut out a round piece of pastry. Place it a non-stick baking sheet and pierce all

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