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Preparation Time: 15 minutes
Cooking time: 45 minutes
Serves: 6
If served as six portions, provides 437 cals, 24g fat (of which 13g saturates), 33g sugar and 0.8g salt per portion.
Ingredients
- 1 packet ready-rolled puff pastry
- 80g (3oz) salted butter, soft
- 125g (5oz) granulated or light brown sugar
- 6 Braeburn apples, peeled, quartered
- 2 tsp cinnamon
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Unroll the pastry and, using a plate as big as your frying pan as a template, cut the pastry into a circle.
3. Using a fork, prick holes in the pastry, place on a plate and keep in the fridge until needed.
4. Melt the butter and sugar in an overnproof, heavy-based 20 cm (8 in) frying pan.
5. When melted, carefully add the apples and cinnamon to the caramel and return to a low heat. Cook for 10 minutes until the apples have softened.
6. Remove from the heat and rearrange the apples, pressing them closely together.
7. Lay the pastry disc over the top of the apples and tuck the edges down the inside of the pan.
8. Bake for 45 - 50 minutes. Remove the pan from the oven and allow to cool for at least 10 minutes.
9. Gently insert a knife around the edge to loosen any stuck pastry.
10. Hold a plate larger than the diameter of the pan over the top, then quickly invert onto a plate.
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