• 4-6 each peeled apples
  • 1 sheet puff pastry
  • 150 g caster sugar
  • 150 g butter
  • 1 cinnamon stick


  • Peel and quarter all the apples.
  • Pour the sugar into a hot pan and heat until all the sugar has caramelized and become golden brown.
  • Add the cinnamon stick and butter and stir until smooth.
  • Quickly add the apple and turn continuously for 5 minutes.
  • Add the brandy and flambé.
  • Remove the pan from the heat and set a little of the juice to one side. Rearrange the apples neatly in the pan and cover with the sheet of puff pastry, tucking it in around the edges.
  • Brush the top of the pastry well with egg yolk and place in the oven at 180 degrees for 12-15 minutes or until the pastry is golden brown.
  • To serve reheat the liquid you set aside and add a little of the cream to it, this will make a butter scotch sauce.
  • Whip the remaining cream with a little sugar and serve on the side.
  • When the tart is cooked place a plate on top of the pan and quickly turn out, be careful not to spill the hot liquid.
  • Place the tart on the table along with a jug of butterscotch and a bowl of whipped cream.