Ingredients
1 ready-rolled puff pastry
trimmed to a circle
4 Granny Smith apples
peeled, cored, and sliced
125g caster sugar
100ml water
25g butter
unsalted and chopped
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 20cm ovenproof frying pan or saucepan
- 1 Oven
- 1 Spatula
- 1 Serving plate with a lip
Instructions
- Preheat oven to 200C.
- Combine the sugar and water in a small (20cm) ovenproof frying pan or saucepan over a medium heat. Stir through until the sugar dissolved. Turn up the heat and bring to the boil. Without stirring, continue to boil the sugar syrup until it begins to caramelise. Swirl the mixture to even out the colour.
- Remove pan from heat and add butter pieces and swirl again to combine.
- Carefully place the apple pieces into the caramel to make a circle. The core-side of the apple pieces should be facing upwards. Cut the remaining apple pieces to fill in the gaps between the bigger pieces.
- Place back on a medium heat for 10 minutes to begin the cooking and the caramelising of the apples.
- Meanwhile, trim the pastry sheet into a circle that is slightly larger than the circle made by the apple pieces in the pan.
- Remove the pan from the heat and cover with the pasty, tucking the edges down and over all the apple pieces.
- Bake in the oven for 25 minutes until the pastry has puffed up and is golden brown. Allow to sit for a couple of minutes in the pan before inverting on to a serving plate.
Notes
Tip
Ensure you have the right size pan to prevent caramel loss.
Tip
Use a plate with a lip to catch escaping caramel during flipping.
Variation
Serve with cream or ice cream.
Storage
Best served immediately while warm.
