Toffee Apple Tart
Apples, sugar, butter and puff pastry are all you need for this delicate, delicious apple tart.
Ingredients
- 8 Braeburn Apples
- 200 g Golden Caster Sugar
- 50 ml Water
- 85 g Unsalted Butter
- 375 g Ready- Rolled Puff Pastry
- ½ tsp Kosher Salt
- Flour for dusting
Instructions
- Preheat oven to 180°C
- Peel, core and halve the Apples.
- Using an 8” ovenproof frying pan, melt the sugar with the water slowly over a low heat.
- Once the sugar has melted, turn up the heat and let bubble for 5 minutes or until the caramel turns golden (don’t let it get too dark).
- Take the caramel off the heat and stir in the butter - it will foam vigorously.
- Sprinkle in the salt and arrange the apple halves on top, cut side upwards.
- Put the pan back on a gentle heat and cook for 5 minutes more. Then turn the heat off and let the apples cool completely.
- On a floured surface roll out the pastry to about 3mm thick, then lay it over the top of the cooled apples in the pan.
- Trim the pastry, using the edge of the pan as a guide, then tuck the edge down around the apples, being careful not to move them.
- Bake in the oven for 30 minutes or until the pastry is dark golden and puffed.
- Remove from oven, stand for 5 minutes, then carefully turn over the pan/tart onto a serving plate.