Serve 6
Prep & Cook Time 1 hour
Ingredients
1 non-stick springform baking pan (20 cm wide)
5 Gala apples (875g), cored and cut each into 8 wedges
1 sheet Puff pastry, thawed
1/2 tbsp olive oil
300g soft unsalted butter
175g caster sugar
2 tbsp red wine vinegar
pinch of salt
1 small tub Maggie Beer vanilla bean ice-cream
Method
Preheat oven to 220C
On medium heat, use a medium pan, add olive oil, half the amount of butter, melt it down
Then add caster sugar, stir it into the butter until sugar caramelised. Turn heat down so sugar doesn't get burnt and slowly add 1 tablespoon vinegar and a pinch of salt, continue to stir
Drop as many pieces apples that can fit in the pan at a time, until apples caramelised or soften.
Remove caramelised apples, put them aside on a plate, until you finished caramelising all apples
In between each batch, keep adding more butter as needed, sugar and the rest of the vinegar
Cut the puff pastry same size as the springform baking tin. Greased tin with butter, then lay the Puff pastry on the base of the tin
Start layering the caramelised apples in a fan formation, overlapping each pieces on top of each other.
Bake at 220C for the first 15 minutes, then reduce the temperature to 200C and bake for another 15 minutes, or until the pastry is golden brown.
Remove from oven, then carefully inverting the tart over, using a large plate.
Let it stand for 5 minutes. Then brush with the left over caramel and serve with a scoop of Maggie Beer vanilla bean ice-cream.