TARTE TATIN

Preparation time:  30 mins      Cooking time: 35 mins

INGREDIENTS:    Serves 6

Readymade pastry, rolled out to 15cm diameter disc.
For the caramel apple filling:
3/4  cup  sugar
50g  unsalted butter, chilled, cut into small cubes
10  apples preferably Granny Smiths, quartered
2  tbsp  sugar

Method:

• Melt butter in a shallow, 15cm-diameter oven-proof pan. Sprinkle sugar over butter; add 2 tbsp of water to prevent it from crystalling. Caramalise the sugar over a low heat.
• Remove pan from heat.Add apples, ensuring the pieces are close to each other. Do not stir.
• Put the pastry disc on the top of the fruit and gently make 3-4 holes in it. Place the pan in a 200C preheated oven. Bake for 20 minutes and then let it rest for 15 minutes. (it is important you do this, otherwise the apples will fall apart when you turn it over.) cover the pan with a dinner plate that is larger than it. While holding the plate over the pan, turn it over. cut the tart wedges and serve with vanilla ice cream, if desired.