10 Medium sized granny smith apples peeled and quartered
200g Unsalted Butter
200g Castor Sugar
Two sheets of pre-made puff pastry
Rose petals and a dusting of icing sugar
Vanilla ice cream
- Spread the butter and then the sugar onto a 30cm Teflon frying pan.
- Using a small knife trim the core out of the apple quarters and place then on their sides into the pan creating a fan effect around the circumference.
- Place the pan on a high heat on a gas hob and caramelise to a golden brown. You may need to turn the pan occasionally to achieve and even colour.
- Place the two sheets of puff pastry on top of each other, dust with a little flour and roll out evenly until they are the slightly larger than the 30cm Teflon pan.
- Trim the pastry into a round shape and place on top of the caramelised apples and tuck in the sides.
- Place in a pre-heated oven at 200 degrees until the pastry has turned golden brown.
- Remove from the oven and allow to rest for two minutes.
- Place a tray on top of the pan and quickly flip, allow the tart to release from the pan and remove.
- Cut into eight even-sized pieces and serve with a good scoop of vanilla ice cream.
- Garnish with a sprinkling of rose petals and dusting of icing sugar.