Serve Gordon's sugar-glazed apple tart fine with a scoop of caramel ice cream
250g puff pastry
3-4 Braeburn apples
20g unsalted butter, melted
1-2 tbsp golden caster sugar
Icing sugar to dustMethod: How to make apple tart fine with caramel ice cream
Method: How to make apple tart fine with caramel ice cream
1.Heat the oven to 200˚C/Gas 6. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. Using a 13cm plate or saucer as a guide, cut out 4 rounds and place on two large baking sheets. Prick the pastry all over with a fork to stop it puffing up.
2. Peel, core and thinly slice the apples.
3.Arrange the apple slices in a circle on top of the pastry discs, overlapping them slightly, placing 2 rings in the middle to finish. Brush them with melted butter and sprinkle with a fine layer of caster sugar.
4.Bake the tarts for 10 -15 minutes until the pastry is cooked. Dust with icing sugar and glaze with a blow torch.
5.Serve the tarts warm, with a scoop of caramel ice cream.