I have just returned from a visit to the Loire Valley and stayed just a few miles from where this dish was invented - the town of Lamotte Beuvron, near Orleans.

The Loire Valley is a delightful area, full of history with some beautiful chateaux as well as some wonderful local delicacies such as goat's cheese and fine wines.

Ingredients

Cox's apples (must be tart/sour) 5
Butter (room temperature) 150 gm
Caster sugar 250 gm
Frozen puff pastry - 22 cm round/3mm thick 1 pack

Method

1.Pre-heat the oven to 200ºC.

2.Roll out the pastry approximately 3mm thick and cut into a circle big enough to cover the base of a 7inch tin with a 2cm overlap to allow for a 'crust'.

3.Peel, core and cut the apples in half.

4.Lightly cover the base of frying pan with butter and sprinkle liberally with the caster sugar.

5.Arrange the apple halves in a circular fashion (with the cut side face down) and place on a medium to low heat until a very light caramel is obtained.

6.Carefully cover with the pastry round and tuck in the edges, bake at 200ºC for approximately 15 minutes : until the pastry has risen and turned golden brown.

7.Remove from the oven and with a knife ensure the pastry has not stuck to the sides and the caramel is fully formed.

8.Turn upside down onto a serving plate, the pastry is served as the base and the apples should be sitting on it all wonderfully caramelised and arranged. So before lifting the tin ensure the apples are not stuck to the pan, if they are, gently prise them off with a palate knife.

Chef's Tip

The secret to this dish is heat control. Care must be taken not to burn the caramel but also to ensure that a caramel is formed. If on removing the tart from the oven you believe the butter and sugar has not caramelised fully, place it over a low flame until it does.

Care must be taken when turning it over as the caramel will be at 150ºC and can cause severe burns.

Enjoy and bon appetit...

Do you have any requests, you can email your suggestions to phillip.minett@newmarketjournal.co.uk