- 7 medium-sized apples (Coxes are ideal)
- 200g Tate & Lyle Caster sugar
- 50ml water
- 50g butter
- Pinch of salt
- 1 packet of ready-made puff pastry
HOW TO MAKE THIS RECIPE
- Peel, halve and core the apples, then put them in the fridge, uncovered, for 24 hours.
- Put the Tate & Lyle Caster Sugar into a 20cm heavy-based ovenproof frying pan along with 50ml water and cook over a medium heat until golden and fudgy. Take the pan off the heat, then stir in the butter and salt.
- Carefully arrange the halved apples in the pan with the caramel, round side down, (be warned – the caramel will be very hot) and put the pan back on the heat. You may want to cut some of the apples into smaller pieces to fill in the gaps. Cook for another five minutes, then take off the heat and allow to cool completely.
- Preheat the oven to 200°C/390°F/Gas Mark 6. Roll out the puff pastry and cut out a circle slightly larger than your pan. Put the pastry on top of the pan and tuck in the edges around the fruit.
- Bake for about 20 minutes until the pastry is golden, then remove from the oven. Allow to cool for five minutes. Place a plate, slightly larger than the pan, on top and very carefully, using oven gloves, invert the tart onto the plate.
- Slice and serve warm or cold.
View our Easy Apricot Tart recipe for more fruity desert inspiration!