- 3 pink lady apples
- 60g butter cubed
- 90g brown sugar
- 1/2 tsp 5 spice powder
- 3 whole star anise
- 1 cinnamon quill
- 1 sheet butter puff pastry
Pre heat oven to 200c.
Cut the cheeks off the apples leaving the skin on and set aside. Place sugar, butter and spices in a heavy based fry pan on a medium high heat.
Let the butter and sugar dissolve together, swirling the pan to help create a caramel.
Carefully place the apples skin side up in the caramel, arranging them so they are 1 layer, and continue to cook for 1 minute.
Turn off the heat and let stand for 2 minutes before placing the puff pastry on top.
Place the puff pastry directly over the apples and caramel, covering it completely and tuck the edges of the pastry in with a spoon.
Score the pastry slightly with a small knife, this will allow some steam to come out whilst cooking.
Bake in the oven for 25 minutes or until pastry is golden brown. Remove and jiggle the pan slightly to loosen the mix from the pan.
Set aside for 3 minutes. Carefully place a plate over the top of the pan and turn the pan upside down so the tart falls on the plate.
Serve with double cream or a nice vanilla bean ice cream.