THE INGREDIENTS

• 1 sheet frozen puff pastry, about 9 inches/23 centimeters square, thawed
• SAUCE
• ½ cup / 100 grams packed light brown/muscovado sugar
• ¼ cup / 60 milliliters heavy/double cream
• ¼ cup / 60 grams (½ stick) unsalted butter
•  4 Granny Smith apples, peeled and cored, cut into ½-inch/12-centimeter wedges
• ¼ cup / 60 grams (½ stick) unsalted butter, melted
• Coarse sea salt (optional)
• 4 tablespoons crème fraîche or whipped cream

SPECIAL EQUIPMENT

• perforated grill pan
• 4-inch/10-centimeter biscuit cutter

Instructions

01 Using a 4-inch/10-centimeter biscuit cutter, cut four rounds from the pastry sheet, discarding the trimmings. Using a fork, prick each pastry round about twelve times to prevent the dough from rising too much in the oven. Following package directions, bake the pastry rounds on a baking sheet until golden brown. Transfer to a wire rack to cool.

02 In a small saucepan over medium heat, combine the sauce ingredients, stirring constantly until the sugar is dissolved and the butter is melted, 4 to 5 minutes. Remove from the heat and set aside.

03 In a large bowl toss the apple slices with the melted butter to coat well.

04 Prepare the grill for direct cooking over medium heat (350° to 450°F/180° to 230°C) and preheat a perforated grill pan.

05 Put the apple slices in a single layer in the grill pan and grill over direct medium heat, with the lid closed as much as possible, until they are well browned and tender, 8 to 10 minutes, turning once or twice. Transfer the apple slices to a bowl. Reheat the sauce over low heat, if necessary, and spoon some of the sauce over the apple slices, gently tossing to coat evenly.

06 To assemble, place each pastry round on a dessert plate. Arrange the apple slices on top of the pastry rounds. Spoon the remaining sauce over the apples, allowing it to run down onto the plates. Sprinkle with a little coarse sea salt, if desired. Finish each with a tablespoon of crème fraîche or whipped cream.

Source: https://www.weber.com/