3 granny smith apples
2 T brown sugar
1 T butter
6 whole cardamon pods
1 T water
Zest of one orange
1 t vanilla essence
1 punnet raspberries
2 puff pastry sheets
Egg for wash
Maple syrup to glaze
Peel, quarter and slice apples into chunks and add to small saucepan with remaining ingredients.
Simmer on a high heat till liquid evaporates then, stirring often, continue to cook till the apple mix is caramelized.
Transfer to a bowl and cool.
Preheat the oven to 200°C.
Lay puff pastry sheets on bench and cut four large hearts from each piece.
Spray your Ironclad Pan with oil and arrange first 4 hearts in the pan with their pointy bits in the middle.
With the remaining pastry hearts use a smaller cutter to cut out the centre of each heart.
Remove the inner heart and lay each outer heart on top of the hearts in the pan to create a double layer around the outside.
Brush the pastry with beaten egg.
Using your fingers lay the apple mixture in a heart shape on top of each pastry heart. (leave the cardamon seeds out!)
Now lightly mash the raspberries in any remaining liquid from the caramelized apples. (Depending on your apples there may be a little liquid left over)
Cook for 25 minutes or till nicely browned.
Dust with icing sugar. then glaze with maple syrup and serve with mascarpone while still warm.