![]() ![]() Use a sharp knife to cut several 2cm slits into the pastry to allow steam to escape.īake for around 20-25 minutes until the pastry is risen and has a good golden-brown colour all over. Using a suitable utensil, tuck your excess pastry down into the pan and under the apples, being careful as the caramel will still be hot. Chill again, if the pastry has become a little soft.Ĭarefully peel the pastry from the paper, then lay the pastry over the apples, making sure it is overhanging evenly all the way round the pan. Using something like a large bowl with a diameter 2-3cm larger than the top of the pan, cut out a circle of pastry. Using a rolling pin and a little flour, lightly roll over the join so the pastry becomes 1 large piece. Join the pieces of pastry together by overlaying on the longest edge by about 5cm. Take the puff pastry and lay onto a large sheet of baking parchment. When the caramel is evenly dark golden, cover the pan with a lid and continue to cook for 3-4 minutes, the steam generated will help to cook the apples. Carefully move the apples or shimmy the pan to mix in any darker patches of caramel that start to appear. Be careful here not to burn the caramel or apples at this stage keep a close eye and control the heat if needed. Leave to bubble over a medium heat until the sugar and butter start to caramelise around the apples this should take around 10-12 minutes. You want to cover the surface of the pan, leaving a little room around the edges for the pastry later. Make sure the sugar and butter are evenly distributed across the pan (the sugar won’t be dissolved yet), then add the apple halves, rounded-side down. Heat the butter and sugar together in the pan until the butter has melted. Put an ovenproof frying pan (about 20cm diameter at the base), over a medium heat. ![]()
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