Apple Tarte Tatin - butt.erhand

Preheat oven to 180C/350F.
Peel and core your apples and cut into halves,thirds or quarters (it’s up to you on how you want the final look to be. Halveswill give for a more rounder look but thicker tart, quarters will give for a morethinner look). Soak the apple slices in salted water to prevent browning andset aside.
Make your caramel: in an oven-safe pan overlow-med heat, pour in your sugar and melt the sugar until it turns amber. If youprefer a less-sweet, more-bitter caramel then take the sugar to a slightlydarker amber. If you prefer a sweeter caramel, you can just wait until everysugar granule is melted and amber and take it off the heat.
Once the sugar has reached your desired colour, takeit off the heat, add in the butter and stir until well combined. Be extracareful in this step because the butter will sizzle and the sugar is hot. Your caramelis essentially done, feel free to add a touch of cinnamon for extra flavour ifdesired.
Remove the apples from the salted water and patdry with a paper towel. Arrange apples neatly on top of the caramel.
Place the sheet of puff pastry over the top ofthe apples and use a knife to tuck the edges of the pastry in. Bake at180C/350F for 45-50 mins or until the pastry is golden brown. Set aside tocool.
Once cooled, flip the tart upside down onto aplate/chopping board and serve with ice cream.