KEY POINTS:
Makes 1 x 24 cm tart
Serves 6 to 8
120g butter, softened
1/2 cup caster sugar
1 tbsp brandy
6 cooking apples
1 tsp vanilla extract
400g sweet pastry, rolled to fit the pan
Cream to serve
1. Preheat oven to 180C. Spread the butter over the base of a heavy ovenproof pan.
2. Sprinkle the sugar over the butter and then the brandy.
3. Peel, core and cut each apple into eighths, then place as close together as possible in the pan.
4. Put over a medium heat for about 20 minutes or until the butter and sugar begin to caramelise. Put the pan in the oven for 10 minutes then remove, cover the apples with the pastry and return the pan to the oven, baking until a deep golden colour.
5. Allow the tart to rest for five minutes then run a knife around the edge. Place a serving dish over the pan and invert.
6. Serve with softly whipped cream.
- Detours, HoS
