Ingredients

1 Sheet all butter puff pastry

100g Golden caster sugar

100g Butter, cubed

4 Granny smith apples, peeled, cored and quartered

1 tsp Cinnamon

To serve: Ice cream or double cream

Method

1. Preheat your oven to 190°C. Peel, core and quarter the apples then dab them with some kitchen towel to remove excess moisture.

2. Remove the pastry from the packaging and place on a work surface or chopping board. Place the seamless skillet face down onto the pastry and use a knife to slice around the skillet. Set the pastry disk aside for now.

3. Put the seamless skillet on a medium heat and add the sugar. Let the sugar dissolve and cook until it forms a light caramel, do not stir.

4. When the sugar has dissolved add the cubed butter and stir (don’t let the caramel burn at the point, you might need to reduce the heat slightly.)

5. When it looks like caramel add the apples, arranging them around the shillet core side up. Sprinkle the apples with cinnamon and then place the pastry over the apples. Tucking the sides down into the edges with a spoon. 

6. Bake for about 30-35 minutes, or until the pastry is golden and you can see the caramel bubbling around the sides.

7. Remove from the oven and turn it out. Very carefully and using oven gloves - Place a large serving place on the top of the pan and quickly turn it over. The tarte easily come out of the skillet. Serve warm with ice cream or double cream.