Step 1/11
- 8 Golden Apples
- knife
Peel, empty, and cut the apples into quarters (or smaller if desired). Bear in mind these will shrink during baking.
Step 2/11
- oven
Preheat the oven to 160°C
Step 3/11
- 8 cl water
- 225 g brown sugar
- Pan
- cooking spoon
In a pan, heat the water and sugar until you get a caramel colouring.
Step 4/11
- 95 g butter
- cooking spoon
Take the pan off the heat and add the butter little by little, mix in until the butter is fully melted.
Step 5/11
- silicone cake mold
Pour the caramel into the cake tray and let cool
Step 6/11
Put the apples in tightly, they should exceed the pot size
Step 7/11
Cook in oven for 1.5 hours, then remove and allow to cool
Step 8/11
Place the puff pastry on top of the apples and press down on the sides to wrap, ensuring apples are covered in caramel.
Step 9/11
Increase oven temperature to 170°C and cook for another 35 minutes
Step 10/11
Allow tart to cool in fridge for minimum 2 hours
Step 11/11
Empty tray upside down onto a plate and serve with plain yoghurt, cream, or vanilla ice cream
