Good quality store bought puff pastry
4-5 apples (we used Granny Smith)
Juice of 1 lemon
85g unsalted butter
¾ cup of sugar
1 tsp vanilla paste (or seeds removed from 1 vanilla pod)
Peel, core and cut the apples into quarters, sprinkle with the lemon juice and set aside.
You will need a 24cm chefs/fry pan (a pan that can go from the stove top to the oven – no plastic handles!). Using the pan as a template, cut a round of pastry about 5 cm wider than the pan.
In the pan melt the butter and the sugar together over a medium to high heat. When melted, stir in the vanilla and turn the heat up, stirring occasionally until the mixture turns a light caramel colour, aprox. 3-5 minutes (see the picture below).
Place the apple pieces into the pan and continue to allow the caramel to bubble for another 2 minutes.
Carefully place pastry on top of the apples.
Then working quickly and carefully place the pastry round on top of the apples, tucking the edges under.
Finally poke a few holes in the pastry before baking in a pre heated, 200C oven for 15 minutes until pastry is golden brown.
Allow to rest for 2 minutes before plaing a large plate over the pan and then inverting. Be very careful with this stage as hot caramel makes nasty burns!
Serve immediately with a dusting of icing sugar and a scoop of vanilla ice cream.