Serves 6
1 hour 10 minutes
Ingredients
Puff pastry 350g
Braeburn apples 6
Golden caster sugar 100g
Unsalted butter 100g, softened
Cinnamon 1tbsp
Plain flour (dusting)
Method
Roll the pastry out on a floured surface so that it is 4mm thick and cut out a circle ensuring it is at least 24cm in diameter. Prick the pastry sheet all over with a fork, place on a baking sheet, cover and refrigerate.
Peel the apples and quarter them, making sure you have got rid of any seeds.
Press the butter into the base of a 24cm ovenproof dish or pan so that it evenly covers it.
Sprinkle the sugar and cinnamon over evenly and preheat the oven to 180.
Place the apples in a fan pattern, rounded side down starting with the edge and working your way in.
Remove the pastry from the fridge and lay it on top of the apples, pressing down with the back of a spoon. Fold the edges round the sides of the outermost apples.
Place the pan over a high heat to melt the butter and sugar. Gently shake the pan every so often to ensure that the sugar is not burning. When you can see that it has gone a caramel colour, place the pan into the oven.
Bake for 40 minutes, until the pastry is dark golden and crispy.
Allow the pan to cool and then use a chopping board to turn the pastry out.
Serve with ice cream, eat and enjoy!
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