“This classic French apple tart always goes down well.”
Prep: 40 min
Cook: 15 min
8 small cox’s apples
40g unsalted butter
80g dark brown sugar
500g puff pastry
Peel and ¼ the apples removing any pips and core, cut each ¼ in half.
Using a non-stick frying pan sauté the apples in a little butter to colour, and then add in a little brandy and flambé.
Add the dark brown sugar and allow to melt and caramelise. Arrange the apple wedges neatly in the pan. If there appears to be a bit too much caramel in the bottom of the pan drain some off and keep it back for warming up and putting on top.
Refrigerate until cold.
Roll the puff pastry into a round slightly larger than the base of the pan.
Place the pastry over the cold apples, tucking it down the edges.
Chill again for 30 minutes to relax the pastry.
Bake in a hot oven 220°C for approx 15 minutes or until the pastry is golden brown and well risen.
Turn out immediately onto a serving plate and serve with crème fraiche or clotted cream.
200g Caster sugar
300ml Double cream
Using a heavy based stainless steel pan melt the sugar to a caramel.
Very carefully add the hot cream, beware of the caramel spitting.
Simmer the cream until all the caramelised sugar has dissolved and pass through a sieve. Serve warm or cold.