Caramelised Apple tart


  • 6 Braeburn or Pink Lady apples

  • 100g caster sugar

  • 50g butter


  • 50g water
  • 1 pack of fresh pre-rolled puff pastry


  • Preheat the oven to 170°C/340°F/Gas mark 3
  • Peel and core the apples, cutting in half lengthways.
  • Add water and sugar to an oven-proof, heavy-based saucepan that is large enough to fit the apples in. Heat gently on medium until the liquid turns to a dark amber colour.
  • Remove the pan from the heat, add the butter and stir well.
    Layer the apple halves in the caramel liquid in a spiral pattern, ensuring there are no gaps between each piece.
  • Cut the pastry to the size of the lid of the pan, place on top of the apples, tucking in the sides neatly.
  • Bake the tart in the oven for 30 minutes.
    Remove the pan from the oven, place a plate firmly on top of the saucepan and flip over in one fast, smooth move.
  • Remove the pan to show the glazed apples on top of the pastry.

67g carbs    |    6g fat   |   3g protein