View source for Apple Tarte Tatin

*5 Braeburn apples, peeled, cored, cut into quarters
*1 lemon
*75g Mainland butter, diced, plus 1 tbsp, melted
*200g Homebrand sugar
*4 sheet puff pastry
#Preheat the oven to 200C.
#Cover the apples with water and a squeeze of lemon juice.
#Place the sugar and butter in a small frying pan (the one in which you will bake the tart) and place over medium-high heat.
#Melt the sugar and butter together and allow the sugar to caramelise to a toffee colour.
#Arrange the apples in a tidy pattern on top of the caramel.
#Use a cutter or knife to create a circle out of the puff pastry which is slightly bigger than the pan used for the tart.
#Place the pastry over the top of the apples and tuck the edges down inside the pan.
#Brush the top of the pastry with the melted butter and use a knife to create small holes for the steam to escape.
#Place in the oven for 15-20 minutes or until pastry is puffed and golden.
===Tips===
*Peel apples a day in advance to dry them out.
*Bring the tatin up to the caramel stage on the stove top before putting in the oven.
*Use the back of a spoon to tighten the pastry around the the outside of the apple.