4 medium Granny Smith apples
½ cup brown or coconut sugar
¼ cup butter
1 x 28cm circle of good quality short or puff pastry
Ice cream, yoghurt or cream to serve
Preheat oven to 200°C.
In a 24-26cm non-stick frying pan (that can go in the oven), add the brown sugar and butter and cook over medium to high heat until ingredients are melted and form a caramel. Remove from the heat.
Peel the apples, cut about 3mm off the top and bottom and cut into quarters, removing the core.
Place these evenly over the caramel and then lay the pastry over the apples, tuck the edges down the inside of the pan.
Place the pan back on the heat until the caramel begins to bubble, about 30 seconds, then transfer the pan to oven and cook for 15-20 minutes until the pastry is crisp.
While hot, invert the tarte onto a plate by placing the plate up against the pan and flipping it over quickly. This is best served straight away, but makes for a great picnic dessert to enjoy with friends or to take to a barbecue.
Recipe created by Chef Tom Walton (@cheftomwalton) using ingredients from Bondi Rd Fruitologist. 151-155 Bondi Rd, Bondi, (02) 9387 2575.