Method

Prepare the apples

• Peel, core, and quarter the apples.
• Place the apple quarters in a large bowl and toss them with the lemon juice and 100g of the sugar.

Make the caramel

• Place the remaining 100g sugar and 2 tablespoons of water in an oven-proof frying pan or a 25cm Tarte Tatin pan over low heat.
• Stir until the sugar dissolves.
• Increase the heat to medium and cook for about 5 minutes until the sugar turns into a light golden-brown caramel.

Cook the apples

• Arrange the apple quarters cut-side up in the pan.
• Dot the apples with the butter.
• Keep the heat very low and cook for 5–6 minutes, partially cooking the apples.
• Remove the pan from the heat and set it aside to cool.

Bake the tart

• Preheat the oven to 190°C (375°F).
• Roll out the puff pastry and cut it into a circle slightly larger than the pan.
• Place the pastry over the apples, tucking any excess under the apples.
• Place the pan on a baking tray to catch any juices that may bubble over.
• Bake in the oven for 35 minutes until the pastry is golden and fully cooked.
• Remove the tart from the oven and allow it to rest in the pan for 10 minutes.
• Carefully turn the tart upside down onto a large plate.
• Serve warm with cream or ice cream.