Roll out the pastry and cut two circles 5½ inches (14cm) diameter.

Spread the toffee in the centre of the pastry leaving a good 1inch (3cm) border.

Peel and core the apple and cut into four quarters. Cut the apple into thin slices.

Arrange the slices overlapping onto the toffee.

Brush the top of the apple with butter and sprinkle with caster sugar.

Bake in the oven for 15 – 20 minutes. Serve immediately with ice cream or clotted cream.