• 250 g butter enriched puff pastry
  • ½ tbsp plain flour for dusting
  • 5 British Braeburn apples, peeled, cored and quartered
  • 165 g Fairtrade granulated sugar
  • 2 tsp lemon juice
  • 0.5 tsp Madagascan vanilla extract
  • 50 g unsalted butter


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Roll out the puff pastry on a lightly floured surface and cut out a 28cm circle. Place in the fridge to chill for 15 minutes.

  2. 2

    In a bowl, toss the apple quarters with 55g of the sugar, the lemon juice and the vanilla extract. Set aside.

  3. 3

    In a 24cm ovenproof frying pan, melt the butter over a medium heat and add the remaining sugar. Turn down to a gentle heat and leave, without stirring, for 4-5 minutes, until the mixture turns a golden caramel colour - don't worry if it looks as if it has separated, as this is normal. Remove from the heat.

  4. 4

    Arrange the apples on top of the caramel, rounded side down, in a circular pattern. Cover with the pastry circle, tucking the edges inside the pan around the apples. Bake in the oven for 35 minutes, until puffed and golden.

  5. 5

    Remove from the oven and leave to cool for 10 minutes. Invert a plate over the pan and turn over. Serve warm.


    Cook’s tip: when rolling out pastry, roll from the middle upwards then the middle downwards before turning 90 degrees and repeating. This helps the pastry roll evenly.

Nutritional Details

Each serving provides
  • Energy 1495kj 357kcal 18%
  • Fat 15.3g 22%
  • Saturates 9.3g 47%
  • Sugars 35.8g 40%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 917kj/219kcal

Each serving provides

51.2g carbohydrate 1.0g fibre 3.3g protein

Also in these Scrapbooks

Back to top