First prepare the dough as it needs to rest in the fridge for minimum 1 hour.
Peel the apples and cut them in half, remove the core and the seeds.
Over a medium low heat in a heavy based pan that can go in the oven add the sugar little by little caramelizing until sugar it's completely dissolved. Place the apples round side down into the caramel, gently turn them a couple of times.
Add a pinch of sea salt and place small pieces of the butter around the apples. Over a high heat let it cook until the apples soften and the caramel starts to be foamy. Place the apples round side down and flambé with the calvados. Let it cook for around 5 min until the liquid has reduced and becomes a little sticky.
Leave apples and caramel cool for about half an hour. Apples should be stuck in caramel at this point. Roll out the dough between two pieces of parchment paper and prick dough with a fork. Cut the dough to fit snugly over the caramelized apples, bake at 350° F until the crust is golden brown approximately 20 minutes.
Invert pan onto serving platter.
Ingredients
Directions
First prepare the dough as it needs to rest in the fridge for minimum 1 hour.
Peel the apples and cut them in half, remove the core and the seeds.
Over a medium low heat in a heavy based pan that can go in the oven add the sugar little by little caramelizing until sugar it's completely dissolved. Place the apples round side down into the caramel, gently turn them a couple of times.
Add a pinch of sea salt and place small pieces of the butter around the apples. Over a high heat let it cook until the apples soften and the caramel starts to be foamy. Place the apples round side down and flambé with the calvados. Let it cook for around 5 min until the liquid has reduced and becomes a little sticky.
Leave apples and caramel cool for about half an hour. Apples should be stuck in caramel at this point. Roll out the dough between two pieces of parchment paper and prick dough with a fork. Cut the dough to fit snugly over the caramelized apples, bake at 350° F until the crust is golden brown approximately 20 minutes.
Invert pan onto serving platter.