– pack of ready-to-bake croissant dough – 5 tbsp caramel sauce, plus extra for drizzling – 3 medium or 2 large Bramley apples, peeled, cored and sliced
– 3 tbsp demerara sugar – 2 tbsp toasted flaked almond – cream or custard, to serve
Preheat the oven to 190C/170C fan/gas 5. Unroll the dough and divide it into six triangles along the perforations. Divide each triangle into two smaller triangles.
Line a non-stick 28cm tart tin with the triangles, beginning with the sides and allowing some of the tips to overhang. Make sure to slightly overlap each piece of dough and push them together so there are no gaps.
Spread the caramel sauce across the base. Toss the apple pieces with the sugar and spread over the base. Fold the overhanging bits back onto the tart.
Bake for 30 minutes, until puffy and brown. Allow to cool to room temperature; this is necessary since the apples will produce liquid while cooking and mingle with the caramel.
When you remove the filling, it will appear fairly fluid, but it will firm up after cooling.
To serve, drizzle with a little extra caramel sauce. Garnish with toasted flaked almonds and serve with cream or custard.