- 1 sheet Careme puff pastry
- 6 medium dessert apples, peeled, cored and cut into six lengthways
- Juice of 1/2 a lemon, added to cut apples
- 3 star anise
- 100g castor sugar
- Pinch of cinnamon
- 75g butter, cubed
- 3tblspn Calvados apple brandy
Preheat oven to 190°C (180°C fan forced).
In a heavy based non-stick oven proof frying pan (approx 30cm) gently dissolve the sugar over a medium to low heat until it becomes a golden brown syrup. Do not stir but just shake the pan until the sugar dissolves as stirring will cause the caramel to crystalise.
Add butter, cinnamon and star anise, shaking the pan to combine. When the caramel is foaming add the Calvados and cook for 2 minutes. Arrange the apple slices in the bottom of the pan around the edges then fill the center in a neat pattern and cook for 10 minutes over a low heat.
Remove pan from heat. Roll our pastry so it is a little bigger than your frying pan, use a plate to guide your cutting. Carefully place the puff pastry on top of the frypan of apples and tuck the edges in using two spoons. Prick the pastry with a small, sharp knife in several places across the surface. Put straight into the oven and bake for 25-35 minutes until the pastry is golden.
Remove from the oven and leave to cool for 5 minutes before placing a plate, slightly larger than the pan, on top of the pastry and very carefully invert the tart onto the plate. Serve while hot with heavy cream or ice cream.