Ingredients Jump to Instructions ↓

  1. Send us your tips > 150g (5 oz) golden caster sugar 100g (3 oz) unsalted butter 6 Cox's apples, peeled, cored and halved Plain flour, for dusting 200g (7oz) puff pastry Crme frache or vanilla ice cream, to serve

Instructions Jump to Ingredients ↑

  1. Scatter the sugar into a 23cm (9in) heavy-based ovenproof frying pan, so it covers the base evenly. Thinly slice the butter and arrange it in a single layer over the sugar. Place the apples, cut side up, in the pan, first around the edge and then in the centre. Arrange them tightly so they overlap slightly. Don't worry if they look tight - they will shrink a lot during cooking. Cook on the hob, over a very gentle heat, for 30 to 35 mins, until the juices turn a dark caramel colour. Remove pan from the heat. Lightly dust a surface with flour and roll out the pastry into a circle about 26cm (10in) in diameter. Place on a dusted baking sheet and chill. Preheat the oven to 190C (375F, gas mark 5). Lay the pastry over the cooked apples in the pan, tucking the edges down the sides. Prick the pastry with a fork and bake for 25 to 30 mins, until golden. To remove the tart, place a plate over the pan and flip the tart on to the plate with a swift movement. Be careful, as the caramel will be very hot.


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