Tarte Tatin

Ingredients
5 medium apples
70g unsalted butter
60g caster sugar
1 sheet ready-rolled frozen puff pastry (defrosted)

1 high-sided pie dish/tin (for 6, 20cm diameter)

Method
1. Peel and core apples, and cut them roughly into quarters.
2. Place butter sugar and apples into a large frying pan and fry over medium heat, turning apples until all sides are cooked and desired colour of caramel is reached.
3. Whilst the apples are cooking cut the pastry to slightly larger than the pie dish.
4. When the caramel has reached the desired colour, place the apples in the pie dish, side by side with the curved side down. Pack apple quarters into any gaps. Cover with caramel mixture from pan.
5. Place the pastry on top of the apples and then place in an oven at between 180 and 200° for approximately 1/4 of an hour or until pastry is puffy and golden brown.
6. Once cooking is over, take out of the oven and allow to stand for a few minutes. Place a serving dish over the pie dish and flip it upside down quickly to turn it out.

Simply serve as it is, that’s it.