1 x 300g sheet of frozen puff pastry, thawed
100g caster sugar
900g eating apples (about 6 apples), peeled, cored and quartered
- Unroll the pastry and use an ovenproof frying pan as a guide to cut out a disc from the pastry.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat the sugar in the ovenproof frying pan over a medium-high heat. Cook for 5-7 minutes, until the sugar has turned a deep caramel colour.
- Immediately remove from the heat and stir in half of the butter.
- Arrange the apple quarters in a circle in the pan; start around the edges and work your way in, placing the rounded side down and packing them in very tightly. Dot the remaining butter around the apples.
- Return the pan to the heat and cook for 10 minutes until the apples have started to soften and brown.
- Remove from the heat and place the puff pastry disc over the top of the apples, tucking in the edges. Use a small, sharp knife to make a few slits in the top.
- Transfer the pan to the oven and bake for 40-45 minutes until the pastry is golden brown and crisp.
- Allow to cool for five minutes, then run a knife around the edge of the dish and invert the tarte onto a large serving plate that is deep enough to hold the juices. Serve warm or at room temperature with whipped cream.
Per Serving 456cals, 22.9g (8.8g saturated), 64.1g carbs (38.9g sugars), 3.5g protein, 6.6g fibre, 0.153g sodium