Ingredients

• knob of butter
• sprig fresh rosemary
• 1 tbsp caster sugar
• 1 apple peeled
• cored and finely sliced
• ready-made puff pastry
• cut into a 20cm/8in circle
• honey
• to drizzle
• 30g/1oz caster sugar
• 30g/1oz butter
• 110ml/4fl oz double cream
• sprig fresh mint

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Heat the butter
• sugar and rosemary in a saucepan until the sugar has melted and it is a golden brown colour. Add the apple slices
• stir well and cook for five minutes
• or until the apple is softened.
• Remove the apple mixture from the heat and mash to a purée.
• Line a baking sheet with parchment paper and lay out the puff pastry. Spread the pastry with the mashed apple mixture. Drizzle with honey and place in the oven to bake for 8-10 minutes
• or until risen and golden.
• For the sauce
• melt the sugar and butter together in a clean saucepan. Once melted
• turn up the heat and add the cream. Bring to the boil and cook until thickened.
• To serve
• pour the sauce over the tart and garnish with a mint sprig.