- serves 4-6 people
- preparation 15 minutes
- cooking 45 minutes
- difficulty Mid level
Ingredients
- 1.5 kg apples, peeled, cored and thinly sliced on a mandoline
- ½ lemon, juice
- 125 g sugar
- 80 g butter
- 1 tbsp maple syrup
- 1 sheet puff pastry
- crème fraiche, to serve
Resting time: 30 minutes
Instructions
- Preheat the oven to 200˚C. Place the sliced apples on a microwave-safe plate and squeeze over the lemon juice. Cover with another plate and microwave for 5 minutes.
- Meanwhile, heat the sugar in a 24 cm oven-safe frying pan to a golden caramel. Add the butter and maple syrup and mix well. Pour about ¾ of the caramel out of the pan and into a jug. Use an egg flip to place the softened apples into the pan a little at a time, drizzling with the caramel as you go.
- Cover the apples with the pastry sheet and poke a few holes in the base. Tuck in the edges of the pastry, then bake for 35 minutes or until golden and puffed. Remove from the oven and let it cool for at least 30 minutes, then invert onto a serving plate. Serve with crème fraiche.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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