Apple Tarte Tatin

Cooking time: 1.5hrs

SERVES: 4-6

Ingredients

-6 Pink Lady Apples.
-1 Vanilla.
-150g sugar.
-75g butter.
-25g honey.
-50g cognac.
-15g apple vinegar.
-2g salt.
-1 sheet of puff pastry.
-1 egg & 1 egg yolk.

Method

-Peel, core and cut your apples into quarters then set aside.
-In a medium size oven safe frying pan pour in your honey and set to a high temperature, then pour in your sugar and bring to a dark caramel. At this stage off the heat constantly swilling slowly add your cubed butter, cognac, vinegar, salt and scraped vanilla pod.
-When a homogenous caramel is formed lay your apples around the pan filling the centre.
-Lay your puff pastry over the top and egg wash with your whipped egg and egg yolk.
-Score of the top of the pastry to allow the steam to escape then bake in 185° oven for 35 to 40 minutes.
-At this stage place the tatin in a cool Place For around 6 to 8 hours in order for the pectin to set the apples and the caramel. When ready to serve warm slightly and Flip out onto a plate.