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

1. Preheat the oven to 200C.
2. Cover the apples with water and a squeeze of lemon juice.
3. 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.
4. Melt the sugar and butter together and allow the sugar to caramelise to a toffee colour.
5. Arrange the apples in a tidy pattern on top of the caramel.
6. 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.
7. Place the pastry over the top of the apples and tuck the edges down inside the pan.
8. Brush the top of the pastry with the melted butter and use a knife to create small holes for the steam to escape.
9. 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.