- 6 granny smith apples (peeled, cored and quartered)
- 100 g butter
- 150 g caster sugar
- large pinch ground cinnamon
- 0.50 tsp vanilla extract or the seeds from a vanilla pod
- 1 pack of all butter puff pastry
- whipped cream or vanilla ice cream to serve
- Heat the butter over a medium in a cast iron frying pan (I use a 'Le Creuset' pan about 25cm in diameter). The pan must be suitable for putting in the oven. When the butter foams add the sugar and let it caramelise for a few minutes. Then sprinkle in the cinnamon and vanilla. Arrange the quartered apples cut side up in the pan. Continue to cook for a couple of minutes until the apples soften slightly. Turn off the heat and leave to sit for about 10 minutes.
- Meanwhile roll out the pastry and use a plate a little larger than you pan to cut out a circle from the pastry. Then carefully lay the pastry over the apples in the pan and tuck it in around the sides.
- Bake the tart for 25 minutes at 180C.
- When cooked place a large plate over the pan and turn out your tart. Be very careful as often the juices can escape so normally I do this over the sink with another pair of hands at my disposal!
- Serve warm with cream or ice cream.
Remember - don't stir the caramel as this will cause it to become grainy. Just swirl the pan to mix.