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100gm light brown sugar
100gm unsalted butter
6 apples, cored cut into 1/6
2 tspn cinnamon
2 tbsp lemon juice
2 sheets puff pastry pressed together
1 tbsp caster sugar sprinkled over pastry
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Using a Tarte tatin dish (a non-stick frying pan with oven proof handle will do) over medium heat melt butter and sugar and slowly cook the apples until tender. After about 5 minutes, add spice and lemon juice. Allow the whole dish to cool down. While the dish is cooling, cover apples with puff pastry sprinkled with caster sugar. Trim off extra pastry around the dish then bake until golden. Rest for 10 minutes. Loosen around the edges of the pastry with a knife. Invert on to a serving platter topped with whipped cream
Tip: You may also like to try this recipe with gold rush pears or white free stone nectarines
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