INGREDIENTS
4 Cox, Braeburn or Russet apples
50g caster sugar
50g unsalted butter
1 Circle of pre-rolled, puff pastry
METHOD
Peel, cut in half and core the apples.
Sprinkle the sugar on the bottom of a 22/23cm non-stick frying pan and dot the softened butter on the sugar. Place the apples with the rounded side down 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, rolled out to be 1cm wider than the pan, on top. Tuck the edges in 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 mins, remove from the oven and allow to stand for 20 mins.
DON'T TURN OUT IMMEDIATELY!
After 20mins, gently reheat the tart until it loosens.
Serve with vanilla ice cream, crème fraiche, double cream.
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article