• 3 small apples
  • 30 grams caster sugar
  • 10 grams/ 2 tsp Tararua unsalted butter
  • 100 grams of Edmonds sweet short crust pastry or:
  • 60 grams Tararua unsalted butter, chilled and cut into cubes
  • 50 grams Edmonds plain flour
  • Gregg’s freshly ground sea salt
  • 1 egg yolk


  • 1 egg white
  • 40 grams Edmonds plain flour, sifted 25 grams icing sugar, sifted
  • 20 grams butter, melted and cooled
  • Fennel seeds
  • Tararua crème fraiche to serve

The Social Cooking Way

Before starting chill the cubed butter and food processor bowl for at least 15 minutes. Place the pastry flour, butter and a pinch of salt in the food processor. Pulse until it reaches the texture of breadcrumbs. Slowly add the egg yolk, adding just enough to bind the dough together. If mixture is too dry add a few tsp of chilled water. Wrap in cling film and chill for 20 minutes.

Place the caster sugar in a 14cm pan and cook on a low medium heat until sugar is golden brown. Don’t stir. Peel, core and quarter the apples. When you reach a medium caramel, remove from the heat and stir in the butter and two pinches of salt, until well combined.

Arrange the apples in the pan, cut side down and cook for a further 3-5 minutes.

Remove from the heat. Use tongs to turn the apples over so the cut side faces up and the apples are completely coated in caramel. Set aside until cool. Preheat oven to 200C bake.

Melt Tuille butter and set aside to cool. Whisk egg white until light and frothy, add flour and icing sugar and mix well. Mix in cooled butter. Using a spatula evenly spread onto a lined baking sheet and top with fennel seeds. Bake for 5-10 minutes or until lightly golden. While still warm remove from tray and cut or mould into desired shape.

Roll out pastry to a circle slightly larger than your pan and prick all over with a fork. Keep chilled in the fridge until apples have cooled.

Put pastry on top of the apples and tuck in around the fruit. Bake for 20-30 minutes until pastry is golden. Remove from the oven and allow to cool for 5 minutes before inverting on to a plate. Serve with a dollop of crème fraiche and a fennel tuille.

Recipe by Caitlin Le Harivel

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