This recipe makes about 1⅓ cups of caramel, which is more than you need for this dish. Leftovers will keep in an airtight container in the fridge for a week.
2 small granny smith apples, sliced 1cm thick
2 small pink lady apples, sliced 1cm thick
large sheet pre-rolled puff pastry, cut to a 23cm round
vanilla bean ice-cream to serve
¾ cup ginger beer
5cm knob ginger, finely grated
30g brown sugar
1 tbsp cream
½ tsp ground cinnamon
1. Preheat oven to 190C.
2. To make the caramel, place the butter, ginger beer, ginger and sugar into a 20cm oven-safe nonstick frying pan and place over high heat. Bring to the boil and cook for one to two minutes or until thickened slightly. Remove from the heat and whisk in the cream and cinnamon.
3. Gently press the slices of apple into the caramel, overlapping the slices until you fill the frying pan. Top the apple with the pastry round and fold the edges under to tuck in the apples.
4. Place the pan on a baking tray and bake for 30 to 40 minutes, or until the pastry is puffed and golden. Remove from the oven and allow to stand for two to three minutes. Loosen the edges with a knife. Carefully turn the tart out onto a serving plate. Serve warm with vanilla bean ice-cream.