Recipe and words by Klara Risberg
Master this french classic with a few ingredients and shop bought pastry for a simple and delicious dessert!
4 Braeburn apples
50 grams unsalted butter
100ml caster sugar
50ml light brown sugar
1 tsp vanilla
1 cinnamon stick (optional)
1 star anise (optional)
Pinch of salt
Shop bought puff pastry
1 egg, whisked
Ice cream to serve
Set your oven to 200 degrees. Peel and cut your apples in big halves, get rid of the core.
In an oven proof pan, add sugars and butter and cook until amber coloured caramel, carful not to burn the caramel. Add your apples, vanilla, salt and spices if using and cook for 8 minutes.
Arrange the apple halves in the pan cut side facing up. Roll out the pastry and cut the pastry so it fits on top of the apples and tuck the edges in so the apples are completely covered.
Brush with egg wash and bake at 200 for 15 minutes then lower the temperature to 150 and bake for another 15-20 minutes until golden.
Let sit for 5-10 minutes before flipping it over onto a plate, serve warm with ice cream.