Ingredients

Serves 4-6

90g caster sugar (flavoured with vanilla if possible)
60g unsalted butter (one third in tiny pieces)
8 apples (these need to be crisp eating apples, i.e. golden delicious)
Juice of 1 lemon
1 sheet puff pastry


 

Short Crust Pastry

300gr plain flour
200gr butter, chopped into small squares
100gr icing sugar
1 egg
25g almond meal

Method

Heat the oven to 180°C (160°C if fan forced).

You will need to use a heavy based pan, about 25cm in diameter, which can go in the oven.

Heat the sugar in the heavy based pan, over a low heat until it is caramelised.  Do not stir the sugar; just tilt the pan until the melted bits are evenly distributed.  It will brown unevenly, so you need to keep an eye on it.  Remove from heat when evenly golden and add approximately one third of the butter in tiny pieces.  Don’t get nervous when it all bubbles up - it is supposed to.

Peel, core and slice all the apples into quarters except for one (just cut this one in half).  This will form the centre of the tart.  Sprinkle them with lemon juice to prevent browning.  On top of the caramel, place the apple half in the centre of the pan, cut side up then place the quarters around it in an even wheel shape, packing the apples tightly (they will shrink slightly on cooking).  Dot with the remaining butter and place over a gentle heat to begin cooking whilst you prepare your pastry.

Cut the pastry into a circle slightly bigger than the frying pan.  Place it over the apples and gently tuck in the edges.  Place in the middle of the oven and cook for 25-30 minutes until the pastry is golden.  Remove from the oven and leave to stand for approximately 10 minutes.

To serve
Cover the pan with a serving plate and flip the tart on to it.  Don’t worry if a few pieces get out of position, you can rearrange them easily. 

This is the perfect dessert for winter or autumn.  The fruit is buttery, caramelly and beautiful because it is new season and the pastry soaks up all the delicious juices.  All it needs is a dollop of thick cream to serve and it is perfection – and so easy! 

You can make your own shortcrust pastry for this dessert (my recipe follows), but I think bought puff is just as good and so much quicker and easier!

Short Crust Pastry

In a food processor combine flour, sugar and almond meal.  Add cold cubes of butter until just combined.  Add egg until mixture just comes together.  Form into a ball and chill until required.