Tarte Tatin Puff pastry Butter Sugar Granny smith apples

Method 1. Preheat oven to 220C. 2. Roll a disk of puff pastry until it is just about 1.5 cm bigger than the top of the pan you are going to be using. The pastry should be about 4mm thick. Place to one side and allow to rest. 3. Thinly slice the butter and use it to cover the base of a heavy bottomed frying pan. Use the palm of your hand to smooth the butter so that it creates a smooth even coating. 4. Cover the butter with an equal layer of caster sugar, ensuring the butter is completely covered. 5. Peel the apples, cut in half and remove the core. 6. Place the apples curved side down on the butter and sugar. Pack as many apples as you comfortably can into the base of the pan. 7. Place the pan onto the stove and heat gently until the butter and sugar starts to caramelize. 8. Place the disk of puff pastry, quickly over the top of the apples and roll the edges to make a small even lip. 9. Using the tip of a knife make a small hole in the centre of the pastry and place immediately into the hot oven. 10. Cook for about 20 minutes until the puff pastry is firm and golden in colour. Remove the pan from the oven and allow to stand for about 5 minutes. 11. Place a tray on top of the pasty and pan. Carefully flip the pan and tray over so that the tray is now on the bottom and the pan at the top. 12. Remove the pan, and if necessary tidy up the dish. 13. Serve hot with crme anglaise or clotted cream, or ice cream. Note, the apples can be substituted with any of the following, plums, pears, bananas.