“This is always a winner. Relatively simple to make, but be careful — there’s lots of hot sugar, and if it isn’t quite right, things can go horribly wrong. Here, they’re little individual tarts, but one big one is just as good. Use about 6 to 8 apples for a larger tart — it will take longer to cook, but the results are worth it.”
Serves 1
Prep time: 10 minutes; cooking time; 40 minutes
INGREDIENTS
1 eating apple, try an old variety like a Discovery or a Cox, peeled, cored and cut into thirds
1 tablespoon caster sugar
1 tablespoon unsalted butter
1 egg, beaten with a little salt and sugar
1 disc of puff pastry, ideally home-made rough puff
Double cream whipped with vanilla to serve, optional
METHOD
Pre-heat the oven to 190°C.
Melt the sugar in a small pot on a moderate heat and very carefully caramelise to a golden-brown colour. Whisk the butter into the caramelised sugar. It may take a firm whisk so be careful as the sugar is boiling hot!
Pour the caramel into a blini pan about 6-7 inches in diameter and place the apple pieces into the caramel peeled side down. Bake in the pre-heated oven for 10 to 15 minutes until the apple is just cooked. Remove from the oven and allow to cool for 2 hours.
Re-heat the oven to 200°C.
Roll the pastry to about 3mm thick, and slightly larger in diameter than the blini pan. Lay the pastry on top of the apples and tuck in around the inside edge of the pan. Prick the pastry and brush with the beaten egg.
Bake in the oven for 10 to 15 minutes, or until golden brown. Allow to rest for a minute then turn the tart out carefully in one flip, remembering the sugar will be very hot. Serve with some whipped cream on the side.