4 Cox, Braeburn or Russet apples

50g caster sugar

50g unsalted butter

1 Circle of pre-rolled, puff pastry


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.


After 20mins, gently reheat the tart until it loosens.

Serve with vanilla ice cream, crème fraiche, double cream.