Honey apple tarte tatins with cinnamon cream

Ingredients

1 knob	Butter, melted, to grease
2	Red apples, peeled, cored, and sliced into rings (Main)
60 g	Butter, extra
¾ cup	Honey (Main)
2 sheets	Puff pastry

Directions

1. Preheat oven to 180 degC.
2. Lightly grease 6 x 1 cup-capacity non-stick muffin tins.
3. Heat a large frying pan over medium heat. Add the extra butter and honey and cook for 3 minutes or until the mixture is a light golden colour.
4. Add the apple and cook for 5 minutes
5. Arrange the apple in the base of each tin and top with the caramel.
6. Cut 6 x 7cm rounds from the pastry and place on top of the apples.
7. Bake for 10 minutes or until the pastry is puffed and golden. Allow to stand for 2 minutes, then invert onto serving plates.
8. Serve with cream flavoured with cinnamon or your favourite icecream.

*Place the apple rings in water with a little lemon juice to stop them turning brown. Drain well before using.