This French classic is as delicious as it is beautiful. Serve at teatime as a fancy midday pick-me-up, or wow guests as a showstopping dessert – either way it’s delicious on its own or with cream or ice cream.
Ingredients
100g Butter
100g Light brown sugar
5 Pink Lady apples, peeled, cored and thinly sliced
Juice of half a lemon
300g Puff pastry
Vanilla ice-cream (optional)
100g Light brown sugar
5 Pink Lady apples, peeled, cored and thinly sliced
Juice of half a lemon
300g Puff pastry
Vanilla ice-cream (optional)
Method
- Pre-heat the oven to 220 C /200C Fan / Gas 7
- Melt the butter in a saucepan. Add the sugar and stir until dark golden brown. Pour into a 20 cm / 8” deep sandwich tin or tart tatin tin.
- Toss the apples in the lemon juice, then arrange on top of the caramel. Roll out the pastry to a circle slightly bigger than the tin. Trim off the excess pastry, then place on top of the apples. Push down the sides.
- Bake for 30 to 35 minutes until the pastry is golden and crisp.
- Turn upside down onto a plate.
- Serve with ice cream.
Similar Recipes
Some more recipes for you to try
OUR APP
Annabel Karmel’s No.1
Rated Baby & Toddler Recipe App
Discover our brand NEW App, jam-packed with over 650+ recipes. NEW recipes every week, Meal Planners, Shopping Lists, Weaning Guide, Allergy Tracker + lots more!
Start your FREE trial today!
Related Products
Similar products you might enjoy!
