Classic French dessert tarte tatin teams melt-in-the-mouth caramelised apples with crispy pastry. Photo / Ian Jones
Makes six
1 cup castor sugar
1/4 cup water
80ml rum
1/4 cup cream
4 granny smith apples, peeled and cut into wedges
4 discs rolled puff pastry, pricked all over
Place the sugar and water in a saucepan, bring to the boil. Keep cooking until you have a deep caramel-coloured liquid.
Remove the
saucepan from the heat and stand back as you pour in the rum.
Place the liquid back on the heat, whisk in the cream and bring it back to the boil, whisking continuously.
Line a five-inch cast-iron skillet with parchment paper, spoon a good tablespoon of the rum caramel sauce on top.
Lay the apple wedges in a circular pattern and cover with the pastry, tucking down the sides. Place into a preheated 200C oven for 10-15 minutes, until the pastry is crisp.
Turn upside down on to a plate, add a scoop of vanilla-bean icecream, drizzle over a little more caramel sauce and serve.
