Ingredients
- 300g – puff pastry
- 6-7 – braeburn apples
- 100g – demerara sugar
- 85g – salted butter (65g chilled and diced, 25g melted)
- Sugar
Method:
- Roll the pastry out and cut into a disc using a plate as a guide. Prick with a fork, place on a sheet of baking paper and place into the freezer.
- Peel, quarter and core the apples. Preheat the oven to 160C. Place them into a frying pan on a medium heat and cook for 5 minutes, to a dark amber colour. Take off the heat and stir in the cubed butter.
- Arrange the apples rounded side down around the outside of the pan. Then fill in the middle in the same way. Gently press them down ensuring there are no gaps. Brush the apples with the melted butter. Place in the oven for 30 minutes before placing the pastry on top and baking for a further 45 minutes.
- Allow to cool for 1 hour. Turn out onto a serving plate and serve with your choice of vanilla ice cream, clotted cream or crème fraiche.
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