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This classic French pastry requires just 4 ingredients!

It’s sweet and fruity – and it’s the ideal treat when you want a show-stopping dessert with little fuss.

Serves 8

🌿 500g (17.6oz) block of puff pastry, see notes
🌿 7 apples, see notes
🌿 100g (1/2 cup) golden caster sugar
🌿 3 tbsp plant-based butter

Extras:
🌿 plain flour, for dusting
🌿 plant-based ice cream, to serve (optional)

Sprinkle flour on a worktop and roll out the pastry to 0.5cm thick, approx 30cm x 30cm (12” x 12”) in size. Place the pastry on a sheet of baking paper, roll it up and leave it in the fridge while you carry out the next steps.

Peel and cut the apples into quarters, removing the cores.

Add the sugar to a 26cm (10”) oven-proof pan on a low-medium heat and cook for 5-6 mins or until melted, stirring to avoid the build up of any large clumps or crystals. Make sure the heat isn’t too high so the sugar doesn’t burn.

Once the sugar has melted, reduce the heat, add the butter to the pan and stir until melted.

Once melted, arrange the apple quarters across the pan in a neat pattern. Turn the heat up a little then leave to cook for 10 mins while the caramel bubbles. Then remove the pan from the heat.

Preheat the oven to 200°C fan / 425°F.

Next, remove the pastry from the fridge and place it on top of the pan.Trim the excess pastry from around the pan, then tuck the edges of the pastry into the pan.

Prick the pastry a dozen or so times with a fork and make a small incision in the middle with a knife to allow the air to escape. Bake for 25-30 mins or until the pastry is golden and the caramel is bubbling up around the sides.

When the tart is ready, place a large plate (larger than the pan) on top of the pan. Then use oven gloves or a couple of tea towels to carefully (and quickly) flip the pan onto the plate. Slice into 8 and dollop some ice cream on top. Enjoy!

Big love, Roxy + Ben 💚

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