Tarte Tatin

175 g sugar

About 2 t butter for lining pan

7 oz granny smith or bramley apples, diced into 3/4" cubes

2 T sugar

4 large eating apples

AP flour for dusting

1 package puff pastry

Heat sugar with 6 T water, stirring gently until sugar dissolves.

Cover occasionally to steam granulated sugar along edges.

Boil until golden and pour into 9 inch cake pan.

Let caramel set, about 30 mins.

Once cool, butter edges of the cake pan.

In a medium saucepan, combine apples, 2 T sugar, and 2 T water.

Cook covered 5-10 mins until apples are soft.

Mash with a fork and let cool.

Preheat oven to 425.

Peel and core eating apples, and slice to 1/4" thick.

Arrange apples over caramel, starting with the outside and working inwards.

Place any leftover apples in a second layer.

Add cooled apple purée over sliced apples and spread into an even layer.

On a lightly dusted work surface, roll pastry to 10" circle.

Layer puff pastry over applesauce, tucking edges downwards.

Place a baking sheet on the shelf underneath to catch any drips.

Bake 35-40 mins, or until puff pastry is crisp and golden.

Let cool 10 mins.

Turn tarte tatin out onto a plate, spooning extra caramel sauce over apples.

Serve with vanilla ice cream.

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