prep 0:15 total 0:25
Place sugar in a shallow frying pan, and melt over a medium heat (resisting the temptation to stir). Once the sugar has turned a mahogany colour, add the water, and immediately remove from the heat. Add the 2 sprigs of rosemary, then carefully add the apples to the caramel in a circular pattern (remember the sugar is incredibly hot, so either be careful or wait until it cools a little). Add the pastry lid, fitting it to the size of your pan. Place the tart in a 425°F/220°C oven and bake until the pastry is cooked.
A strange idea that seems to work well...
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