It’s simple to make, looks impressive, and one of my all time favourites.
Prep time 20min
Cooking time 35-40min
Skill Moderate
Serves 6-8
Ingredients
100g unsalted butter
150g caster sugar
1 tsp vanilla extract or seeds from ½ vanilla pod
Pinch of sea salt
6 to 8 medium firm apples, peeled, cored and halved
1 sheet good-quality all-butter puff pastry (approx. 25×25cm)
Optional: 1 to 2 tsp Calvados or brandy
Method
Preheat the oven to 190°C (fan 170°C).
In a heavy, ovenproof frying pan (about 24cm), melt the butter over medium heat. Add sugar evenly and stir gently until it begins to dissolve. Let it bubble without stirring until golden amber (watch closely - it can burn quickly). Stir in vanilla and a pinch of salt.
Place apple halves cut-side up into the caramel in a neat, tight circle as they will shrink slightly when cooking. If using Calvados/brandy, drizzle over now.
Reduce heat slightly and cook for 10 to 12 minutes, spooning caramel over apples occasionally, until they start to soften but still hold their shape.
Roll pastry slightly to fit the pan with a small overhang. Lay it over the apples, tucking the edges inside the pan around the fruit.
Transfer the pan to the oven and bake for 20 to 25 minutes until the pastry is puffed and golden.
Let it rest for 5 minutes then carefully place a large plate over the pan and flip quickly but steadily, taking care not to burn yourself on the caramel.
Serve warm with vanilla ice cream, or whipped cream.
