• 8 apples (Braeburn or any firm cooking apples)
  • 1 tbs lemon juice
  • 200 g caster sugar
  • 50 g butter
  • 350 g puff pastry, rolled out thinly
  • (Alternatively, one can use sugar dough (pate sucree) instead of puff pastry)


Preheat oven to 200ºC (190ºC for Convection Ovens).

Peel apples, cut into quarters, remove cores (cutting each quarter at the core so it has a “flat” side), and toss the quarters in a large bowl with the lemon juice.

The fry pan you are using, should have a full metal handle, as you will have to bake the tart in the pan in the oven. Use a cast iron pan, if possible.

Melt butter in frying pan over medium-high heat. Add the sugar. Cook over medium-low heat, until sugar brown and caramelizes.
Place apple quarters into pan, rounded side down, arranging them around pan. Cut remaining apple to fill any gaps. Cook the apples over medium heat for about 10 minutes until caramel is bubbling up in the pan, shaking pan occasionally to prevent burnt spots.
Meanwhile, cut out a round disc of the pastry, slightly larger then the fry pan you are using for the tart.
Lay the pastry disc over the apples, tucking any protruding edges around edges of pan.

Place the pan in the hot oven, cook for about 25 minutes, or until the puff pastry has risen and cooked. The pastry should be dry and flaky. Stand tart in pan for 10 minutes before carefully turning out onto a serving plate.

Serve with whipped cream or good Vanilla Ice Cream.