Ingredients
- 1 tsp of ground cinnamon
- 50 g of unsalted butter, cut into pieces
- 165 g of caster sugar
- 375 g of puff pastry
- 8 dessert apples, peeled, cored and cut into quarters
Method
Step 1
Preheat the oven to 190°C/170°C fan/Gas 5. On a floured surface, roll 375g puff pastry into a fairly thick, 25cm circle, then refrigerate until needed.Step 2
In an ovenproof frying pan or heavy cake tin about 23cm wide, heat 165g caster sugar. Keep the heat medium-low and don’t stir; let the sugar melt until it turns to liquid, swirling by tipping the pan. Bring to the boil and cook for a few minutes until it’s caramel in colour. Remove from the heat and whisk in 50g unsalted butter, cut into pieces, until well combined.Step 3
Arrange 8 Cox’s apples, peeled, cored and cut into quarters, in concentric circles until you have filled the pan. They should fit very snugly. Sprinkle with 1 tsp ground cinnamon then top with the pastry and cut 3 slits in the centre.Step 4
Place the pan on a baking tray and bake for 40 mins, then remove and rest for 5 mins. To serve, place a large plate over the pan and quickly but carefully invert the tart to turn it out.