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Ingredients
  • 300g all-butter puff pastry
  • plain flour, for dusting
  • 6 dessert apples (about 900g/2lb), such as Braeburn, Cox’s Orange Pippin or Adam’s Pearmain
  • 100g golden caster sugar
  • 85g unsalted butter (60g/2¼oz chilled and diced, 25g/1oz melted)
  • crème fraîche (full-fat please!) or high-quality vanilla ice cream, to serve
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