Ingredients：
12 apples
Puff pastry (I used store bought)
100ml water
300g granulated sugar
50g butter
leaves from 2 thyme springs
Method:
1) Peel, core and cut apples into 8 pieces. Cut the butter into small
cubes. In a saucepan, cook the sugar and water together until the mixture has a
golden caramel colour. Put the apple pieces into caramel follow by butter cubes.
Continue to cook until caramel thickened again. Remove from the
heat.
2) Preheat the oven to 160C. Fit the apple slices into the ramekins
as tightly as possible and side by side. The apple should be higher than the
ramekin as they will shrink by half after baking. Sprinkle with some thyme
leaves. Bake for 1.5hours. Remove from the oven and allow to
cool.
3) Preheat oven to 170C. Cut puff pastry to13cm diameter disks. Cover
the apples with the rounds of pastry and push down around the interior of the
ramekins to encase the fruit and make sure it stays in place when removing from
the mould. Bake for 35 minutes.
4) Remove the ramekins from the oven and leave to rest for 1 minute
before turning it out. To do this, place a plate on top of the pan, and invert
so that the tart slips out. Pastry to the base, apples on the top. Serve with
cream or ice cream.
Recipe adapted from:
Sucré The Recipes, Ladurée, pg 136
Jamie Oliver : http://www.youtube.com/watch?v=veuXU0hiT_I
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