Apple tarte fine
A roll of puff pastry
Muscovado or demerara sugar (you can use caster sugar but you won’t get that indulgent caramel flavour)
70 g salted butter
3 to 4 apples depending how big they are (you can use any type of apples for this)
A baking tray big enough to hold your pastry (lined with baking paper, I personally keep the paper the pastry comes with)
Pre-heat your oven at 180º C
First thing first, slice your apples thinly, about 3 to 5 mm thick. Then prepare your pastry, with a knife I draw a rectangle close to the edges of my pastry to create a border. Then I lay my apples in rows until they have completely covered my puff pastry. At that point, sprinkle your apples with a generous amount of muscovado sugar, and add nuggets of butter on top of your apples. To add a bit of colour I also added a few blueberries, you could use blackberries also at this time of year. Pop your tart in the oven, for 20 minutes or until the edges and bottom of the tart are cooked. This is a dessert that can be eaten warm or cold, the choice is yours.