This recipe was provided by our guest chef Clodagh McKenna.
165g caster sugar
65g unsalted butter
1 dessertspoon fresh thyme leaves, chopped
5 apples (cox variety), peeled, cored & quartered
2 sheets ready-made puff pastry
8 sprigs fresh thyme
A dash of orange blossom water
1. Pre-heat the oven to 180C, 350F or gas mark 5
2. Place a cast iron pan or an oven proof frying pan over a low heat and add the caster sugar and water. Stir until the sugar has dissolved. Once the sugar has dissolved, turn the heat up high and simmer for 12-14 minutes or until the syrup is a light golden-brown colour. Then stir in the butter and thyme and cook for a further 2-3 minutes or until you reach a caramel consistency.
3. Arrange the apples with the cut side facing up around the pan and slightly overlapping to make sure that the caramel is completely covered with apples.
4. Place the puff pastry sheets on top of each other and roll out so that they combine and are big enough to cover the apples in the pan
5. Place the pastry on top of the apples and fold the edges under so that you’re tucking in the apples and use a sharp knife to make three small slits in the centre of the pastry.
6. Put the pan in the preheated oven for 45 minutes
7. When it’s cooked, carefully turn out the tart onto your serving dish and serve with a dollop of crème fraiche that has been whipped with a little dash of orange blossom water, and a sprig of fresh thyme on top to decorate.