375g block frozen puff pastry, thawed
1 lemon, halved
6 (900g) Granny smith apples
60g unsalted butter, melted
½ cup caster sugar, plus 1 tbsp
Olive oil cooking spray
Icing sugar, for dusting
Purchased caramel sauce or topping
Preheat oven to 200°C. Roll out puff pastry on a floured surface to 5mm thick and about 35cm in diameter. Line a 24cm x 2cm deep quiche tin with removable base with pastry. Trim edges.
Line pastry shell with baking paper and fill with baking blind beans or rice. Bake for 15 minutes. Remove paper and beans. Reduce heat to 180°C. Bake for a further 10 minutes, or until lightly golden and puffed in the centre. Use a 20cm round cake tin to flatten raised pastry in the centre or use a clean tea towel to press down.
Meanwhile, squeeze juice from lemon halves into a large bowl of cold water. Peel apples and cut into quarters. Remove cores and discard. Cut quarters into ½ cm slices and place in acidulated water.
Drain apples, then place on a clean tea towel and pat dry. Put apples in a large bowl. Add melted butter and ½ cup caster sugar. Stir until coated. Arrange apple slices in pastry case, overlapping edges, until base is covered. Continue with another layer. Sprinkle with 1 tablespoon of extra sugar.
Spray with olive oil. Put tin on an oven tray and bake for 40-45 minutes or until tender and apples are beginning to turn golden on edges. Apples will have a slight crispness but still have a cooked tender texture.
Allow to cool for 20 minutes, then remove from tin and place on a serving plate. Dust with icing sugar. Spoon caramel sauce or topping onto whipped cream in a bowl. Use a metal spoon to scoop spoonfuls of caramel and cream into a clean serving bowl to create the swirled effect. Serve.