Ingredients
| 100g sugar | |
| 50g butter | |
| 4 medium apples (Braeburn or Pink Lady), peeled, cored, quartered | |
| 1 sheet puff pastry | |
| zest of 1 lemon | |
| 100ml cream or coconut yoghurt | |
| 20ml Calvados (apple brandy) | |
| 1 teaspoon vanilla | |
| 1 teaspoon icing sugar |
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Instructions
| 1. | Heat the oven to 190°C. |
| 2. | In an ovenproof frying pan, melt the sugar over a medium heat until caramelised. |
| 3. | Stir in the butter. Add the apples and cook for 5 minutes until coated and slightly softened. |
| 4. | Roll out the pastry into a circle the same size as the top of the frying pan. |
| 5. | Place the pastry over the apples, tucking in the edges. |
| 6. | Bake for 20-25 minutes until golden. Let it cool slightly, then invert onto a plate. |
| 7. | Cover the tart with lemon zest. Whip the cream with the Calvados, vanilla and icing sugar. |
| 8. | Serve alongside the tart. |
Recipes Nick Honeyman / Food styling Zennon Wijlens / Food Photography Manja Wachsmuth / Le Petit Léon Photography Emilie Soler