Apple Tarte Tatin

Ingredients

• ¼ C unsalted butter
• 1 C sugar
• 6 apples, peeled, cored and cut into small slices
• 1 sheet frozen sweet pastry, thawed
• vanilla ice-cream

Method

Preheat the oven to 230ºC.

In a large skillet set on a high heat, add the butter and sugar. Stir the mixture until the butter melts and the mixture is a golden caramel-brown colour but still somewhat grainy in texture.

Add the apples, stirring well to coat. Reduce the heat to medium and cook for 10 minutes or so, stirring often.

Roll the sheet of sweet pastry out until it is large enough to cut a 25cm circle. Arrange half the apple slices in a decorative circular pattern in the bottom of a 22cm pie pan. (When you serve this tatin, the apples will be on the top, so make this as pretty as possible). Pile the remaining slices on top, adding any pan juices.

Place the circle of sweet pastry over the apples and tuck the excess dough down. Bake until the pastry is golden brown, puffed and crispy.

Using oven mitts, carefully invert the pie on to a large serving plate. The caramel sauce is very hot, so be careful. Serve hot with vanilla ice-cream.