Ingredients

• 1 packet shop bought puff pastry
• 25g butter
• 2 Bramley apples, peeled, cored, cut in half, then each half thinly sliced
• 2 Granny Smith apples, peeled, cored and thinly sliced
• 55g caster sugar
• 1 tablespoon caster sugar
• 3 tbsp Calvados

Method

1. Pre-heat the oven to 190°C/Gas Mark 5.
2. Using a plate as a template, cut out 8 inch or 5 inch circles from the puff pastry. Move straight onto a baking sheet lined with greased baking paper, and leave in the fridge to chill and rest.
3. Meanwhile, melt the butter in a large pan and add the Bramley apples, 55g caster sugar and a splash of water. Turn onto a low heat and cook for 10 minutes. Mix with a metal spoon to a purée. Cool slightly and spread onto the pastry bases, leaving a 1cm strip around the edge of the pastry.
4. Cover neatly with the Granny Smith apple slices, then cook in the oven for 20 to 25 minutes.
5. Sprinkle with a tablespoon of caster sugar and, using a blow torch or placing under a hot grill, caramelise the top for a few seconds.
6. Move the tart onto the serving plate. Pour over the Calvados and set light to the liquid.

Notes