To go with the stuffed squid I made one night, I wanted an easy dessert to use some of the apples we had. I thought crumble, I thought pie, but then settled on a light apple tart that couldn’t be easier.
2 granny smith apples (you can peel them if you like but I think the green looks pretty)
1 sheet bought butter puff pastry
Vanilla bean ice-cream, to serve
Preheat oven to 180°c.
Thaw out pastry sheet and cut a circle (I used a dinner plate as a guide but you could even use tea cups and make individual desserts). Brush circle with butter and fork places that will be covered by apple.
Core apple, cut in half and slice thinly. Brush apples lightly with lime juice for a bit of flavour and to prevent browning. Arrange apples as desired on the puff pastry, brush with a little more butter and sprinkle with raw sugar and place in the oven until pastry has browned and risen, and sugar has caramelised.