4 Granny Smith apples
1 lemon, zest only
1 tsp cinnamon
60g butter, soft
100g caster sugar
2 sheets butter puff pastry
1 egg, lightly beaten
Preheat oven to 220C. Peel and core apples and cut into eight pieces. Pop in a clean bowl with lemon zest and cinnamon, toss around until all combined. You will need four oven-proof 10-12cm round mini-pans.
Divide butter between pans and spread evenly over base. Divide sugar evenly spread over butter. In each pan tightly pack in slices of apple. Each pan should take one apple. Place pan over a medium heat and slowly heat, allowing the butter and sugar to melt together and start to caramelise.
This will take about 5-7 minutes. You want a golden colour but not burnt caramel so keep an eye on it. Remove from heat. Cut pastry into circles about 1cm bigger in diameter than your pans.
Place pastry round over apple and tuck the sides down into pan. Using a fork, make pricks through pastry and lightly brush with egg wash. Pop pans on to a baking tray and put into oven to bake for 10-15 minutes or until the pastry is puffy and golden.
Remove from oven and allow to cool for 5 minutes before turning out on to serving plate. Serve with vanilla bean ice-cream.