Tarte Tatin

Delicious, caramelised apples on flaky puff pastry.

INGREDIENTS

Apples 1kg
Sugar 100g
Butter 40g 
Puff Pastry 400g roll
Cinnamon 1 teaspoon

METHOD

Peel and quarter the apples, removing the core and seeds, and set aside.

Place the sugar in a non-stick frying pan on the stove on a medium to high heat. Once the sugar is caramelised and golden add in the butter and apples and cook for approximately 10 minutes, stirring to allow the apples to get covered in the caramel. Arrange the apples upside down in a lightly greased cake tin, as the bottom will become the top when plated.

Cut the puff pastry and lightly prick with a fork, then place over the the top, tucking in the edges.

Bake at 190˚C for 25 minutes.

Remove from the oven and while still hot, turn upside down onto a serving plate and add a sprinkling of cinnamon.