- 6-8 tart eating apples (English Braeburn or Cox’s)
- lemon juice
- 200g golden granulated sugar
- 50g cold butter, diced
- pinch salt
- 25g melted butter
- 300g shortcrust pastry (bought or homemade)
- Peel, quarter and core the apples, set aside in a bowl of cold water with a generous squeeze of lemon juice.
- Put sugar and 3 tbsp water in a 20cm ovenproof frying pan or dish over a medium heat, stirring constantly until golden and thickened.
- When the sugar has melted, remove from heat and whisk in the butter until melted.
- Add a pinch of salt.
- Drain and dry the apple and arrange, rounded side down, in the pan, pressing together.
- Melt 25g butter, brush lightly over apples, replace on heat for 5 mins. Set aside.
- Preheat oven to 200C/Gas 5.
- Roll out pastry to 4mm thick and cut a circle large enough to cover the pan with a 2cm overlap.
- Lay over the pan, tuck in edges around the fruit and pierce with a few holes for steam to escape.
- Bake for 30-40 mins until golden.
- Remove, rest for 5 mins, loosen edges with a knife and carefully invert onto a serving plate.
- Serve warm with crème fraîche.