150 g (5oz) caster sugar, plus extra for sprinkling
6 Cox's apples, peeled, cored and halved
100 g (3 1/2oz) raspberries
375 g pack ready-rolled puff pastry
5 Tbsp. double cream, plus extra to serve
Directions
Step 1
Grease a 23cm (9in) round springform cake tin and sprinkle the base with a little sugar. Heat 25g (1oz) of the butter in a large frying pan until foaming. Add the apple halves in a single layer, cut-side up, and cook over a medium heat for 10-15min or until beginning to soften and caramelise.
Step 2
Transfer apples, cut-side up, to the prepared tin and gently push the raspberries into the gaps between the apples. Sprinkle over 1tsp of the sugar and set aside to cool.
Step 3
Preheat oven to 200°C (180°C fan) mark 6. Unroll pastry and cut out a 24cm (9½in) circle. Lay on top of the apples, tucking the pastry down the sides of the tin. Bake for 35-40min until the pastry is a deep golden brown.
Step 4
Meanwhile, melt remaining butter in a medium pan. Stir in remaining sugar and heat gently until it dissolves. Turn up the heat and bubble until the mixture turns a deep caramel colour. Remove from the heat and carefully stir in the cream.
Step 5
To serve, put a large plate over the top of the tin and invert. Remove the tin and spoon 3-4tbsp of the warm butterscotch sauce over the tarte. Serve in slices with double cream and remaining butterscotch sauce for drizzling.
Keep leftovers
Any leftover sauce will keep, covered, in the fridge, for up to a week. Gently reheat before using.
Per Serving:
Calories: 565
Total carbs: 62g
Sugars: 40g
Total fat: 35g
Saturated fat: 20g
60 quick and easy dessert recipes that are so simple, you could make them in your sleep
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
