Ingredients
- Puff Pastry (300g)
- Braeburn Apples (6)
- Caster Sugar (100g)
- Butter (85g)
- Plain Flour (Dusting)
- Creme Fraiche (to serve)
Instructions
Steps
- On a floured surface, roll out puff pastry to a thickness of 3mm and cut a 24cm circle. Prick the surface with a fork, wrap in plastic wrap, and freeze.
- Preheat the oven to 180°C (160°C fan/gas mark 4). Peel, core, and quarter the Braeburn apples.
- In a 20cm flameproof ceramic or heavy-based frying pan, add caster sugar and heat over medium-high until it turns into a dark amber caramel, about 5-7 minutes. Remove from heat and stir in butter until melted.
- Arrange the apple quarters tightly in a circle in the dish, rounded side down, filling the center as well. Press down gently and brush with melted butter.
- Bake for 30 minutes. Remove from the oven and place the frozen pastry disc on top, tucking the edges inside the dish. Make a few holes in the pastry with a knife for steam to escape.
- Return to the oven and bake for another 40-45 minutes until the pastry is golden brown.
- Let cool for 1 hour, then run a knife around the edge and invert onto a serving plate. Serve with crème fraîche or vanilla ice cream.