Tart tatin

1	Rolled 10 inch puff pastry disc (about 3 mm thick)
4-6	Desert apples (Granny Smiths or Cox’s
½	Lemon (juiced)
120g	Butter
200g	Sugar
Pinch	Plain flour

Method

1.      Peel core & halve the apples & sprinkle them with the lemon juice.

2.      Evenly grease the bottom of the frying pan with the butter.

3.      Cover the bottom of the pan with the sugar, and then arrange the apples, rounded side down, on the bottom of the pan.

4.      Lay the pastry over the apples, allowing an overlap of about 2 cm, trim of the excess with a sharp knife.

5.      Leave to rest in a cool place for about 30 mins.

6.      Set the pan over a high heat until the butter & sugar are bubbling & have become a deep amber colour.

7.      Cook in a pre-heated oven for about 30 mins at 220°C, until the pastry is risen, golden & cooked.

As soon as the tart is cooked turn it out onto a serving dish