Either as a repeat of the previous meal (I'd go so far as to suggest that the whole Christmas turkey
shebang is much tastier cold the next day -apart from the
roasties, which need to be sliced up and fried) , or providing components for the next day's dinner - left over roast meat in a stir fry or risotto, left over veg chopped up as bubble & squeak etc, every fridge should have some leftovers in it.
I hit the leftover jackpot today, with the werewithal to make a mighty fine pudding.
Enough leftover sweet shortcrust pastry from a luscious lemon tart that I made yesterday, and half a tin of caramel leftover from making a batch of flapjack. And apples - still, apples everywhere. I have an idea that this might have started life as a Jamie Oliver confection, but regardless of its provenance, this is a pretty flexible dessert that you could probably adapt, and would certainly double up in size if you had more of the necessary left over, or even if you decided to make it in its own right, without waiting to have the required leftovers...
Caramel Apple Tart
Enough sweet shortcrust pastry to line an 18cm tart tin
200g tinned caramel
1 large cooking apple
a dessert spoon of icing sugar
Pre-heat the oven to 180C.
Butter and flour the tart tin, then line with the pastry. Use a fork to prick the pastry all over, and then line with greaseproof paper, tip in baking beans and bake blind in the oven for 15-20 minutes. Remove the greaseproof paper and baking beans and return the case to the oven for another 5-10 minutes till the pastry is golden and biscuity. Set aside to cool a little.
Spread the caramel over the base of the tart, then peel, core and slice the apple into fairly thin slices, and arrange over the top of the caramel. Sieve the icing sugar evenly over the apple slices, and then bake for 30-40 minutes till the apple is cooked turning golden, and the caramel is bubbling. Leave to cool a little before serving.
It was very tasty with some left over soured cream...
I'm linking up my leftovers pudding to this month's Credit Crunch Munch run by Helen on Fuss Free Flavours and Camilla at Fab Food for All hosted in October by Michelle at Utterly Scrummy