Page 407 - YC Cooking School

4. Add the sugar, stir to coat and allow to dissolve and caramelise. Remove from the heat

and set aside.
5. Remove the pastry from the fridge, place it over the apples and use the back of a
spoon to carefully tuck the pastry right into the edges of the pan, keeping it flat on
top.
6. Place in the oven and bake for about 25-30 minutes or until the pastry is cooked
through, crisp and golden brown.
7. Remove from the oven and allow to cool for a couple of minutes before carefully
flipping it out onto a serving plate. Note: To flip it out easily, place a serving plate
(that’s slightly larger than the pan itself) over the pan and quickly, but carefully, flip it
over.

8. Allow to cool for a few minutes and serve immediately with cream or ice cream.

© Recipe copyright of Franck Dangereux

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