Tarte Tatin

MAKES 2 READY IN: 2 hours, 15 minutes (including chilling time if you make your own pastry) Get your pizza oven heating up before you begin. INGREDIENTS 250g puff pastry, chilled 200g sugar

¼ cup of water squeeze of lemon 120g butter 6-8 medium-sized Granny Smith apples, peeled, cored, cut into halves or sliced into eighths METHOD Place sugar, ¼ cup of water and lemon juice in a clean, dry saucepan and gently swirl to combine. Warm on on the stove on a medium heat to allow sugar to dissolve, then bring to a gentle boil – resist the urge to stir. As the steam rises and the bubbles get bigger, watch for changes in colour. When the liquid begins to turn from clear to amber, you have a few seconds to go. Once it reaches a nice bronze colour, remove from the heat and add the butter. Pour into a baking pan, tilting to cover the bottom evenly. Set aside. Arrange apple in a circular pattern on top of the caramel until the entire base is covered. Remove the pastry from the fridge and roll out two 2-3mm thick circles of pastry, large enough to cover the apples, with 2cm overlapping the edges of the tin. Make sure your pizza oven’s base is hot enough to caramalize the apples and crisp the pastry. You might need to crank up the fire again and close the door (if you have one) to retain the heat. Cook for 20-30 minutes, depending on oven temperature. Remove and cool for 5 minutes – any longer and the caramel may stick to the tin. Carefully flip onto a plate wider than the tin to catch excess juice and caramel. Serve hot with vanilla ice cream or vanilla-infused cream. Bring to a gentle boil - resist the urge to stir