A classic French dessert that combines the delightful flavours of apple, crisp pastry and dark caramel.
How long will it take?
What’s the serving size?
What do I need?
1 sheet puff pastry, thawed
5 Granny Smith apples
100g unsalted butter
100g caster sugar
How do I make it?
Use the base of a large ovenproof frying pan as a guide to cut out a circle of pastry. Prick pastry with a fork and set aside.
Peel and quarter apples, removing the cores.
Press butter into the base of a large ovenproof frying pan. Sprinkle sugar over the top of the butter. Arrange apple slices neatly on top of butter and sugar, in a circular pattern, ensuring that the whole base of the frying pan is covered.
Preheat oven to 190C.
Lay pastry circle over the apples, tucking it into the sides. Place frying pan in the fridge for 20 minutes to allow the pastry and butter time to firm up.
Place frying pan over medium-high heat and caramelise the butter and sugar. Shake the pan gently to ensure that the caramel is not burning.
When caramelised, place frying pan in the oven and cook for 25 to 30 minutes or until the pastry is dark golden and cooked through.
Remove from oven and set aside for 10 to 15 minutes to cool slightly. Carefully invert onto a plate and serve with cream or ice cream.