APPLE TARTE TATIN

7-8 medium-sized Granny Smith or golden delicious apples, peeled, cored and halved, and kept in lemon water to stop browing 200g caster sugar 150g unsalted butter, diced 1 x 375g frozen butter puff pastry, defrosted (kept in fridge until time to use) 1 egg, beaten 30ml milk 1 lemon, cut in half METHOD

1. Preheat oven to 220C fan-forced. 2. Place sugar evenly over a 20-22cm skillet and turn on to a low heat. The sugar will begin to melt; at this point, swirl the pan to incorporate all the sugar. Once it is caramel, add the butter, swirling to combine the two ingredients.

3. Take pan off the heat and firmly pack the drained apples end-up into the sugar concentrically. When you get to the middle, place the extra pieces on top.

4. Return pan to stove, on medium heat cook the apples for 10 minutes or until the apples take on a golden sheen, then turn them over to cook the other side (about 6 minutes). Squeeze the apples on top into the middle to form the centre, remove those that don’t fit.

5. Once the apples are golden, remove from heat. Remove the chilled puff pastry from the fridge. Use a fork to prick the pastry top about 15 times, then brush with the combined egg and milk. Place the pastry, glazed side up, over the apples and trim it quickly around the edge of the pan with a sharp knife. Place straight in the oven and cook at 220C for 5 minutes, before turning the oven down to 200C for another 20 minutes to cook the pastry until puffed and beautifully golden.

6. Remove from oven, and after a minute or so, invert on to a large plate.