Long-time collaborator Martina from the Venitian Pantry shares a new recipie from her kitchen we can all put our hand to.

"Once you pass the paitence test with your caramel, you'll find the recipie itself quite simple; maximum effect with minimal effort, just how I like my recipies to be!" - Martina

6 Dessert Apples (I use Braeburn)

250g Puff pastry (ready-made)

100g White caster sugar

75g Butter

½ of a Lemon (juice)

1 pinch Nori seaweed, finely chopped

1 pinch Salt

1 Star Anise

SERVE WITH:

Good quality Vanilla ice cream

Preheat the oven to 180°C (fan).

Start by peeling, coring and quartering the apples. Cover them in lemon juice to prevent them from browning, and set aside.

To make the caramel, take a deep-sided non-stick, ovenproof pan, roughly 25cm in diameter.

Sprinkle the sugar as evenly as possible on the pan and set it on low heat.

Patiently wait for the sugar to start dissolving, leaving it undisturbed. Do not use any tools to stir the sugar, or it will crystalise. Once the sugar start liquifying, you can instead start swirling the pan around to help speed up the process until all the sugar has fully dissolved, and has a golden caramel hue.

Add in the butter, star anise, a pinch of salt and a pinch of the nori seaweed, finely chopped.

Stir to combine and let it bubble away for a few minutes.

Start arranging the apple quarters in concentric circles around the pan, so that the curved side faces down. Leave to cook for another 5 mins.

Meanwhile, roll out the puff pastry. You want to end up with a circle that is slightly bigger than your pan.

Transfer the pastry over the apples, still in the pan, and gently tuck in the extremities.

Pierce the pastry all over with a sharp knife to let the steam escape.

Put the pan in the oven and cook for about 20 mins, until the pastry is golden. Take it out of the oven and leave it to rest for a few minutes.

Using oven gloves, place a large dish on top of the pan (face down) and carefully flip the pan so that the tart lands on the plate.

Serve with a dollop of good-quality vanilla ice-cream.

Enjoy!