Method

First, dice the toast, cut the apple into cross-sections about 1 cm thick and remove the core.

To remove the core of an apple, you can press it with a metal biscuit mold or use a plastic bottle cap.

Process the caramel toast part first: put the toast cubes and sugar into the pot at the same time, then turn on low heat and stir-fry lightly.

Fry until the sugar melts and turns into caramel color and coats the toast. Dish it up and let it cool for later use.

Continue to use the residual heat to melt the butter, and fry the apple slices over low heat as long as the buttery aroma sticks to both sides. No need to fry them.

Then reduce the apple tart assembly into an apple (it doesn’t need to be neat), and then arrange the toast cubes and other nuts evenly around the apple tart.

Finally sprinkle with a little powdered sugar or cinnamon, and you’re done!