- 3 Bramley apples, peeled, cores removed, roughly chopped
- 2 tbsp water
- 450g/1lb ready-made puff pastry
- 1 free-range egg yolk, beaten
- 2 Bramley apples, peeled, cores removed, thinly sliced
- 75g/3oz butter, melted
- 4 tbsp caster sugar
- vanilla ice cream
- icing sugar, for dusting
- Preheat the oven to 200C/400F/Gas 6.
- Place the roughly chopped apples with two tablespoons of water into a lidded pan and cover. Place over a medium heat and bring to a simmer. Cook for a 3-4 minutes until the apples have become light and softened.
- Whisk the apples to a smooth purée, then set aside to cool.
- Meanwhile, roll the pastry to a circle about 30cm/12in in diameter. Lightly score an inner circle 1cm/½in inside the edge of the pastry.
- Brush the pastry with the beaten egg. Wait one minute, then brush the pastry again with more egg.
- When the apple purée is cold, spread it over the inner circle of pastry.
- Layer the thin slices of apple over the apple purée.
- Brush the apple slices with the melted butter and sprinkle over the caster sugar.
- Transfer to the oven to bake for 25-30 minutes, until the pastry is golden-brown and the apples are caramelised.
- To serve, cut out slices and place into the centre of plates with a ball of ice cream placed alongside. Dust with icing sugar and serve.