dessert recipe from Alan
Spedding - desserts are his speciality.
Mmm . . . . .
a quickie for you, I tried it last week, loverly!"
you want to know more about Alan have a look at
his biography page <click
says you will need a heavy based cast iron pan.
- he uses a Le Creuset sauté pan - as the
pan is going to be put in the oven.
Granny smith apples (or similar acidic apples)
Sheet of ready rolled puff pastry (or roll your
40 g cold unsalted butter, thinly sliced
80g caster sugar mixed with quarter teaspoon
of 5 spice powder
and quarter the apples, cut out the core.
the pastry to the size of the pan, plus a little
extra to tuck in around the edges.
lightly with the tip of a sharp knife
the oven to 200°C ./ Gas 6
the thinly sliced butter over the bottom of
the pan, sprinkle the sugar over the butter
the apples gently into the butter in an attractive
pattern to cover the pan evenly.
the pan over a medium heat to dissolve the butter
and sugar, carry on cooking over the heat until
a caramel starts to form ( about ten mins )
carefully from the heat, lay the pastry over
the apples and tuck the edges down the sides
of the tart with a knife.
in the oven for around 15 mins until the pastry
is golden brown and crispy.
top with a serving plate and flip over apple
side up.( it may be a good idea to do what I
do and cover your arm with a tea towel incase
the hot caramel splashes out)
with Vanilla creme fraiche or proper custard
/ vanilla ice cream.
the calories without guilt.