This sticky tart is baked upside down with the pastry on top, then flipped right side up before serving. If your apples are super juicy or the caramel sauce is quite runny, use the full amount of cornstarch to thicken.
1 tbsp butter
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/2 cup store-bought caramel sauce, or butterscotch sauce
3 or 4 large apples, peeled, cored and cut into wedges
2 to 3 tsp cornstarch
1/2 397-g pkg frozen puff pastry, thawed
Preheat oven to 400°F (200°C). Melt butter in a 10 in (25 cm) non-stick frying pan set over medium heat. (If your frying pan is not ovenproof, use pie plate method, right.) Add spices and stir until fragrant, 30 seconds. Then add caramel sauce and stir until bubbly. Toss apples with cornstarch, then carefully add to caramel. Stir and turn apples to evenly coat. Gently simmer until apples soften and sauce is very thick, 8-10 minutes.
Roll pastry into a 12 in (30 cm) circle. Arrange pastry over the apples in the frying pan. Roll under overhanging edge and tuck under as best you can between apples and pan. Bake until pastry is very puffy and golden, 25-30 minutes. Remove from oven and let stand for 10 minutes to redistribute juices.
Wearing oven mitts, place a large plate or platter over frying pan. It won't be a snug fit. Carefully and quickly, flip over (watch for hot sauce that may drip) onto plate. Reposition any apples that stick to pan. Let cool for 10 minutes and serve warm.
Makes 6-8 servings.
In a serving: 238 calories, 2.3 g protein, 11.0 g fat, 34.6 g carbohydrates, 1.6 g dietary fibre
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