4 Cox, Braeburn or Russet apples
50g caster sugar
50g unsalted butter
1 circle of pre-rolled puff pastry 1cm wider than the pan, which should be non-stick and approximately 22cm wide.
METHOD
Peel, halve and core the apples. Sprinkle the sugar on the bottom of the pan and dot the softened butter on the sugar.
Place the apples with the rounded side into the sugar and the butter.
Start the caramelising of the apples. This process should take about 20 to 30 minutes.
When golden and caramelised, place the puff pastry on top and tuck the edges around the apples.
Cook the tart for 10 minutes at 200°C, then reduce the temperature to 180°C and cook for a further 15 minutes.
Remove from the oven and allow to stand for 20 minutes – but do not turn out the over yet!
Once the tart has rested for 20 minutes gently reheat it until it loosens.
Serve with vanilla ice cream, creme fraiche, double cream or clotted cream.
