Ingredients

• 3 Bramley apples
• peeled
• cores removed
• roughly chopped
• 2 tbsp water
• 450g/1lb ready-made puff pastry
• 1 free-range egg yolk
• beaten
• 2 Bramley apples
• peeled
• cores removed
• thinly sliced
• 75g/3oz butter
• melted
• 4 tbsp caster sugar
• vanilla ice cream
• icing sugar
• for dusting

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the roughly chopped apples with two tablespoons of water into a lidded pan and cover. Place over a medium heat and bring to a simmer. Cook for a 3-4 minutes until the apples have become light and softened.
• Whisk the apples to a smooth purée
• then set aside to cool.
• Meanwhile
• roll the pastry to a circle about 30cm/12in in diameter. Lightly score an inner circle 1cm/½in inside the edge of the pastry.
• Brush the pastry with the beaten egg. Wait one minute
• then brush the pastry again with more egg.
• When the apple purée is cold
• spread it over the inner circle of pastry.
• Layer the thin slices of apple over the apple purée.
• Brush the apple slices with the melted butter and sprinkle over the caster sugar.
• Transfer to the oven to bake for 25-30 minutes
• until the pastry is golden-brown and the apples are caramelised.
• To serve
• cut out slices and place into the centre of plates with a ball of ice cream placed alongside. Dust with icing sugar and serve.