APPLE AND ROSEMARY TARTE TATIN

SERVES: 6

● 4 large pink lady apples, cored, peeled, quartered

● 80ml (1/3 cup) fresh lemon juice

● 30g unsalted butter

● 100g (1/2 cup) caster sugar

● 2 fresh rosemary sprigs, plus extra sprigs, to serve

● 2 sheets frozen butter puff pastry, just thawed (see notes)

● Creme fraiche, to serve

METHOD

1. Place the apple in a bowl. Add 2 tbsp lemon juice and toss the apples to coat (this will prevent them turning brown).

2. Place the butter and sugar in a 22cm (base measurement) ovenproof nonstick frying pan over medium-low heat. Cook, stirring constantly, for 5 minutes or until golden and the sugar is melted (the sugar may start to look crystallised, but just keep stirring and it will come together). Stir in the rosemary and remaining 2 tbsp lemon juice. Remove from the heat.

3. Carefully arrange the apple quarters, core side up, in a neat, concentric, tightfitting circle over the base of the pan. Return the pan to medium heat and cook for 15 minutes or until the apple quarters are dark golden underneath and the liquid in the pan is thick. Remove from the heat and set aside for 10 minutes to cool.

4. Preheat the oven to 200C/180C fan forced. Place one pastry sheet over the apple quarters to cover them. Place the remaining pastry sheet on top, at a slight angle to the first, to ensure that all the apple is covered. Gently tuck the pastry around the apple quarters, inside the pan. Use a small knife to cut a few slits in the pastry to let out the steam. Bake for 30 minutes or until the pastry is deep golden and the apple mixture is bubbling. Set aside, still in the pan, for 10 minutes to cool slightly.

5. Carefully turn the tart out on to a large plate. Sprinkle with extra rosemary and serve warm or at room temperature with creme fraiche.

NOTES: Butter puff pastry thaws very quickly, so remove it from the freezer only 5-10 minutes before using.

Recipe: Matt Preston and Michelle Southan