Sticky sweet apples combine with crisp buttery pastry to make this simple, yet impressive, classic French dessert.
Pre-heat oven at 200’C and place pastry sheets in the fridge while you make the filling
Add sugar, apple cider, lemon juice, and vanilla bean seeds and 1 sprig of rosemary in a 10-inch nonstick ovenproof skillet.
Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color.
Remove from the heat and stir in the butter, 1 piece at a time. The mixture will bubble up. When all of the butter has been incorporated, place vanilla bean pod in centre of the pan and begin to arrange the apples in a circle to fill the pan, remembering, the bottom will end up being the top!
Return the pan to medium heat and cook for 20 minutes.
Remove pan from the heat.
Retrieve the chilled sheets of puff pastry from the fridge and one on top of the apples – one sheet of pastry won’t cover the apple entirely, so cut pieces of the second sheet of pastry and fill any gaps until the apples are completely covered (this doesn’t have to be super neat, as it will end up as your base). Tuck the pastry in around the edges of the pan.
Bake in the preheated oven for about 20 - 25 minutes or until the pastry is golden brown and crispy. Let the tart cool for 10 - 15 minutes in the pan.
Place a serving platter upside down on top of the pastry and very carefully flip the platter and the pan over. Let the tart fall gently out of the pan, with all its lovely caramel sauce.
Garnish with remaining sprig of rosemary an serve with fresh cream of mascarpone
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