- Serves 6 to 8.
- 8 - 10 firm eating apples – Cox’s are best 100g unsalted butter
- 120g caster sugar
- 300g all butter puff pastry (or Minute Puff Pastry)
- Pre-heat the oven to 200°C.
- Peel and halve the apples. Remove the cores and stalk ends with a teaspoon.
- Press the cold butter onto the base of a 30cm oven-proof frying pan so that the base is completely covered.
- Sprinkle the sugar over the butter in an even layer.
- Press the apple halves into the sugar cut-side up. Place the pan over a medium heat until the butter melts and the sugar completely dissolves.
- Turn the heat up to medium-high and cook until the sugar turns a light golden caramel.
- Meanwhile, roll out the pastry to a circle 35cm in diameter (3cm larger the diameter of the frying pan) and 3mm thick. Drape this over the apples in the pan, tucking the edges down into the caramel with a wooden spoon or silicone spatula – be careful as the caramel will be very hot! Pierce the pastry with a small knife in three or four places to allow the apples to breathe and prevent the pastry ballooning up.
- Place in the oven and cook for 15 minutes.
- Turn the heat down to 180°C and cook for 10 to 15 minutes more or until the pastry has puffed up and is a deep gold colour.
- Remove from the oven and allow to cool to warm. When you’re ready to serve, place the frying pan over a medium heat and warm the caramel sufficiently to allow you to easily rotate the pastry with your hand. Carefully turn out upside down onto a serving plate.
- Allow to cool to a comfortable warm eating temperature, then serve with vanilla ice cream.