Donna Hay: Basics To Brilliance

Combining  classic flavours, this dessert is a family favourite.


  • 1 sheet (375g) store-bought all butter puff pastry, thawed

  • ½ cup (160g) creamy caramel (see basic recipe), plus extra to serve

  • 3 Granny Smith (green) apples (540g), peeled, quartered, cored and cut into 1cm wedges

  • vanilla ice-cream, to serve


  • 1.

    Preheat oven to 220°C (425°F). Using a small sharp knife, trim the pastry into a 30cm round and make a small cross incision in the centre. Refrigerate until ready to use.

  • 2.

    Place the caramel in a 26cm round ovenproof non-stick frying pan over medium heat and bring to the boil. Add the apple and cook for 5–6 minutes or until just softened. Remove from the heat and top with the pastry round. Place the pan on an oven tray. Bake for 15 minutes or until the pastry is golden and puffed. Allow to cool slightly.

  • 3.

    Invert onto a lightly greased baking tray lined with non-stick baking paper. Bake for a further 5 minutes or until the apples are golden and caramelised. Serve warm with ice-cream and extra caramel. Serves 4–6

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