INGREDIENTS

• 1 sheet puff pastry, thawed
• 1.5 kg Granny Smith apple
• 3 tablespoons water
• ½ cup sugar(100 g)
• 3 tablespoons unsalted butter
• pinch of salt
• 1/4 teaspoon vanilla extract
• vanilla ice cream, for serving

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PREPARATION

1. Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry slightly larger than the base. Using a fork, poke holes all over to provide ventilation. Set aside.
2. Peel and core the apples , then slice into thin wedges
3. Preheat oven to 375°F (190°C).
4. In a large saucepan over medium heat, stir the water and sugar until light amber in color 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, salt & vanilla, stirring until they are coated in a thick layer of caramel..
5. Cook for about 10 minutes, turning the apples constantly so that they bathe in the caramel, until the apples are soft and caramelised. Remove from the heat.
6. Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
7. Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
8. Bake for 35-40 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
9. Slice and serve with vanilla ice cream.
10. Enjoy!

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