Ingredients:

• 1kg peeled, cored and quartered Braeburn or Cox’s Orange Pippins 
• 110g caster sugar 
• 60g unsalted butter, diced 
• 40g butter for melting 
• 320g all butter puff pastry

Method:

1.  Preheat oven to 190°C / Gas 6. Roll pastry to 24cm diameter x 3mm thick. 

2. On the hob, heat the diced butter and sugar to make a golden caramel in a 22cm oven proof skillet. 

3. In the same skillet arrange the apples, with the core facing up and to the centre, as tightly together as you can, and brush with melted butter. Cook in oven for 20 minutes. 

4. Remove from the oven and lay the pastry over the apples. Tuck the pastry in to the sides of the pan and prick with a knife. Cook for 40-45 minutes. 

5. Remove from oven and allow to cool slightly before turning out onto a board or plate.