It’s easy to make and perfect for the cosy autumn weekends. 🍂
The recipe serves 4-6 people.
Shortcrust pastry
450g plain flour
225g butter
1 whole egg
75g water
6g salt
Sift the flour into a bowl. Dice the butter and rub it with the flour until it resembles breadcrumbs. Add the rest of the ingredients and knead the dough gently. Divide the dough into two balls and put one in the freezer for later.
Let it rest in the fridge for about an hour before using.
Preheat the oven to 180C / fan 160C.
Caramel and apple
110g caster sugar
80g cold diced butter
2 large cooking apples
Use a heavy-based non-stick pan which is suitable to put it to the oven.
Peel and slice the apples.
Make a dark caramel, gradually add the butter on low or off the heat. Arrange the apple slices very tightly in a circle around the edge of the dish first, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps.
Roll the pastry to the size of a pan so it covers the top everywhere. It will shrink a little bit as it bakes.
Put the rolled pastry on the top of the apples. Bake it for 20-30 minutes.
Let it rest for 5-10 minutes before turning it out into a serving dish.
Serve it with creme fresh or vanilla ice cream.
Enjoy! ✨
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