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Place the rolled-out pastry, still in between the sheets of baking paper, onto an upside-down baking tray. Top with another baking tray, this time facing up, so it is sandwiched between the two trays (this will keep it flat and thin as it cooks). Bake for 15 minutes, then rotate the tray and bake for another 10 minutes to ensure an even bake. Once the Arlette is caramelised and golden, remove from the oven and gently peel off the top sheet of baking paper. Sprinkle over the pumpkin seeds, place the paper back on top and give it a final roll to secure the seeds in place. Once fully cooled, carefully peel off the paper with the help of a knife, then break the Arlette into large shards and store in an airtight container until ready to serve