Ingredients
Apples & Pastry
- 4–5 Granny Smith apples (or any tart baking apple)
- 1 pack puff pastry
- Caramel & Flavoring
- 4–8 green cardamom pods or 1 tsp cardamom powder
- 2/3 cup granulated sugar
- 1/3 cup water
- 2 tbsp YUZUCO yuzu juice
- 5 tbsp unsalted butter
- pinch of flakey sea salt
- To Serve crème fraîche or ice cream
Instructions
Preheat oven to 350–375°F (or per puff pastry package).
Defrost puff pastry as instructed.
Peel and cut apples into quarters or eighths; toss with yuzu juice to coat.
Crush cardamom seeds (from 6–8 pods) and mix into apples.
In a skillet, melt 1 tbsp butter and lightly cook apples for 5–8 minutes to release moisture—do not overcook. Set aside.
Roll out puff pastry and cut a circle to fit your skillet; chill until needed.
In the same skillet, combine sugar and water over medium heat. Stir until bubbling, then stop stirring and cook until amber caramel forms.
Add 4 tbsp butter (careful—it will bubble) and stir to combine.
Arrange apples in the skillet over the caramel, covering the bottom completely.
Top with puff pastry, tucking in the edges.
Bake for 30–45 minutes until pastry is golden.
Invert onto a plate while warm and serve with crème fraîche or ice cream.
