100 g rooibos sugar
60 g butter
15 g cinnamon
4-5 apples, cored and sliced
Mix 1 cup dark brown sugar, 3 (loose) rooibos teabags, 3 Tbls grapefruit zest, blend till well combined.
Heat oven to 180 degrees C.
Melt sugar in an ovenproof frying pan. When completely melted to a golden caramel, take pan off heat and stir in butter. Mix thoroughly.
Return pan to stove, on low heat. Sprinkle cinnamon over apples. Mix till combined. Arrange apples into desired shape into the pan, cook for 5 minutes.
Roll out pastry, drape over the apples and neatly tuck the edges in.
Bake for 20-25 minutes or until pastry is cooked and golden brown.
Let it cool for 5 minutes before turning over onto a board or plate.
Serve with custard or ice cream.