in the kitchen
Ingredients
- 1.2 kg Granny Smith apples, peeled and quartered
- 200 g unsalted butter
- 200 g caster sugar
- 1 sheet all-butter puff pastry (300 g)
- 1 tsp vanilla extract
- Pinch of fleur de sel
- Creme fraiche to serve
Method
1
Melt butter and sugar in a 24 cm oven-proof skillet over medium heat, stirring until a deep amber caramel forms.
2
Arrange apple quarters tightly in the caramel, cut-side up. Cook on the hob for 10 minutes until apples soften slightly.
3
Drape puff pastry over the apples, tucking the edges down inside the pan. Prick the pastry with a fork.
4
Bake at 200 C (fan 180 C) for 25 minutes until pastry is deep golden. Cool 5 minutes then invert onto a plate. Serve warm with creme fraiche.