South African Upside-down Tart

Makes 8 servings
Prep: 15min
Cook: 1hr 20min

Ingredients

• 8 Golden Delicious apples
• 50g butter
• 125g caster sugar
• 500g puff pastry thawed
• Creme fraeche for serving
• 1 egg beaten

Instructions

1. Heat the oven to 200C/Gas 6. Peel quarter and core the apples. Melt the butter in a heatproof and ovenproof 25cm (10in) baking dish and sprinkle with half the sugar. (Otherwise start the apples in a fry pan and transfer to a similarly shaped baking dish). Pack the apples in tightly (rounded side down) as they will shrink during cooking.
2. Top with remaining sugar and cook over medium heat letting them hiss and bubble like a witch’s cauldron for around 20 to 30 minutes until the juices have evaporated and the apples are golden. Be brave but beware of over-browning or burning.
3. Press the apples down into the pan or transfer to a buttered baking dish and do so then leave to cool.
4. Roll out the pastry and drape generously over the apples tucking it in.
5. Prick lightly with a fork brush with beaten egg and bake for 30 minutes or until crisp and golden.
6. Place a large flat serving dish over the pan and (very carefully) turn upside down. Serve hot with creme fraeche.