|I rushed the caramelisation - 7/10 for looks, 10/10 for taste|
70g brown sugar
A block of ready-made puff pastry
Vanilla pod (optional)
Pre-heat oven to 200/gas 6. Put the sugar, butter and vanilla seeds (if using) into a frying pan with a heatproof handle and heat until the sugar dissolves, the mixture foams and it starts to turn a darker shade of brown. Meanwhile, slice the apples (not too thin, not too thick). Take the pan off the heat and arrange the apples in 2 or 3 concentric layers, then return it to the heat for 5-10 minutes until the caramel starts to bubble up around the edges of the apples. Remove it and cover with a circle of pastry large enough to tuck down inside the edge of the pan. Put some slits in the pastry and bake it for about 20-25 minutes until golden brown. Leave it to cool until the pan can be picked up with bare hands, then invert it over a large plate - and pray. Eat warm with cold cream, ice cream, creme fraiche etc.