1 sheet of puff pastry, thawed
165gm (1⁄4 cup) caster sugar
60ml (1⁄4 cup) water
50gm unsalted butter, chopped
4 x green Wexford apples, peeled cored and quartered
1 cup Kilbeg mascarpone
2 tbls icing sugar
1/2 tsp vanilla extract
1⁄4 cup flaked almonds, toasted
Preheat the oven to 190°C.
Using a plate as a guide cut a 23cm round from the pastry and set aside.
Place the sugar and water in a 20cm round oven-proof non-stick fry pan over low heat and cook, stirring, until the sugar is dissolved. Increase heat to medium and bring to the boil. Cook, without stirring for 7-9 minutes or until light golden. Add the butter and stir until melted and well combined.
Remove the pan from the heat and carefully arrange the apples.
Using a sharp knife, make 3 small cuts in the centre of the pastry in the shape of a ‘Y’. Place the pastry over the apples.
Place the pan on a baking tray and bake for 35-40 minutes or until the pastry is puffed and golden. Meanwhile, whip the mascarpone, vanilla and icing sugar together, refrigerate until needed.
Toast the almonds.
Remove the tarte from the oven and allow to stand for 2-3 minutes. Loosen the edges with a knife. Carefully turn out the tarte to serve.
Top with a few dollops of the whipped mascarpone, sprinkle with almonds.
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