Caramelised Apple Tart

by Shell

Ingredients (serves 4)

  • 1 sheet ready-rolled reduced-fat puff pastry, partially thawed
  • 1 tablespoon extra-light canola spread
  • 1/4 cup firmly packed brown sugar
  • 3 medium granny smith apples, peeled, cored, thinly sliced
  • Double cream, to serve


  1. Cut a 24cm round from pastry sheet.
  2. Heat spread and sugar in a 24cm non-stick frying pan over low heat for 2 minutes or until sugar has dissolved. Add apples. Cook, stirring occasionally, for 10 minutes or until apples are soft and caramelised. Transfer to a bowl. Cover to keep warm.
  3. Wipe pan with paper towel. Return to low heat. Place pastry in pan. Cook, covered, for 4 minutes or until lightly browned. Place a plate over pan and turn pastry over. Slide pastry, uncooked side down, into pan. Arrange apple mixture over pastry. Cook, covered, for 2 minutes or until pastry is crisp and lightly browned. Slide onto a plate. Serve with cream.

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