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50 minutes
- plain flour for dusting
- 500 g puff pastry
- 5 small eating apples approximately 800g, a mixture of sweet and acidic varieties
- 100 g golden caster sugar
- 100 ml Calvados
- 1 vanilla pod halved lengthways, seeds scraped out
- 50 g butter cubed
- Preheat your oven to 190˚C/375˚F/gas 5. Dust a clean surface and a rolling pin with flour, then roll out puff pastry to 0.5cm thickness, large enough to cover the frying pan with 5cm excess. Set aside. Peel, halve, and core apples. Heat ovenproof pan, add sugar, Calvados, vanilla, and cook until caramel forms. Add apples and cook until soft. Add butter and cover with pastry, tucking in edges. Bake for 25-30 minutes until golden. Invert onto a serving plate with caution. Let cool, then serve with crème fraîche or ice cream.
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