Simple apple tart

1. Preheat the oven to 200 C

2. Roll out the puff pastry and place in a cookie tin lined with baking paper. Let the paper hang over the edges a bit to catch the caramel.

3. Peel core and slice the apples. The first time i made it i cut them really thin which was pretty but thicker slices where more tasty, it just had to bake a bit longer.

4. Arrange the apples 2 or 3 cm from the edge of the pasty, in a spiral half over lapping each other.

5. Sprinkle with sugar and dot with 2Tb of butter.

6. Bake for 30mins till the edges of the pasty are golden.

7. Meanwhile, about 20 minutes into the baking time, make your glaze. In a small saucepan over medium-high heat, melt sugar to a nice copper color. Off the heat, add the sea salt and butter and stir until the butter melts and is incorporated. Add the heavy cream and return to the stove over medium heat. Cook, stirring constantly, until you have a lovely, bronzed caramel syrup, just another minute, two, tops. Set aside until needed. You may need to briefly rewarm it to thin the caramel before brushing it over the tart.

8. When the apples are done, take em out, leave the oven on. Pour the glaze over and then using a silicon basting brush spread the glaze as evenly as possible over the apples and the pastry edges. Do this gently!

9. Pop it back in the oven for 5 to 10 mins till the caramel bubbles, keep an eye on it. Let it cool a bit before cutting, serve warm if possible.