INGREDIENTS
I x 4mm thick disc of puff pastry to fit your oven proof fry pan
7 x royal gala or sweet eating apples peeled, cored and quartered
Juice of half a lemon
200g caster sugar
30g butter chopped into cubes
2 tsp ground Cinnamon
1L good quality vanilla bean ice cream, softened
1/2 cup store bought caramel sauce
METHOD
First make the ice cream.
Add the softened ice cream to a bowl. Sprinkle over 2 tbsp of cinnamon and stir to combine.
Working quickly, loosely fold the caramel sauce through the cinnamon ice cream leaving big ripples of sauce. Flop into a loaf tin, cover with cling film and freeze.
For the tart - place the chopped apples in a bowl, toss with the lemon juice and 2 tbsp of sugar, and leave to sit for an hour.
Sprinkle the rest of the sugar into an oven proof frying pan and heat over low heat until the sugar is dissolved and starts to caramelise to a golden amber colour.
Add the lemon juice and swirl [be careful, it may spit].
Place the sugared apple quarters cored side up into the caramel around the pan and cut the rest of the apple pieces to fill any gaps. The aim is to completely cover the base of the pan in apples. Cook over gentle heat for around 30 minutes or until the juice from the apples is reduced to a thick caramel.
Remove from heat and dot the apples with the butter cubes.
Preheat oven to 220°C fan bake.
Place the pastry circle over the apples tucking it in around the edges with a bread knife. Slash a small steam hole in the centre of the pastry.
Bake for around 25 - 30 minutes or until the pastry is puffed and golden.
Let cool for a few minutes and gently flip it onto a serving plate.
Serve in wedges with a scoop of the cinnamon ice cream.
