Ingredients
250g Ready made all butter pastry
6 dessert apples, peeled, cored and quartered
Juice of 1/2 lemon
100g caster sugar
Pinch of cninnamon
3 Star Anise
3 tbsp calvados
75g diced butter
Method
Preheat oven to 190C
Roll out your pastry, you need a little bigger than the frying pan, set to one side
Meanwhile take a heavy based non-stick oven proof frying pan, approx 30cm and add the sugar and let gently dissolve over a medium heat to a low heat, do not stir the pan but just shake the pan until dissolved. Heat untill it becomes golden brown
When the caramel is ready , add the butter, cinnamon, and star anise, when the caramel is foaming add the calvados and cook for 2 minutes, arrange the apple quarters in the bottom of the pan and cook for 10 minutes over a low heat
Carefully top with the puff pastry and tuck the edges in using two spoons. Prick with a small sharp knife.
Put straight in 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 on a plate, slightly larger than the pan, on top of the pastry and very carefully, preferable using oven gloves , invert the tarte onto the plate.
This Recipe was taken from www.donalskehan.com
