Apple Tart Tatin

Roll the pastry to roughly the thickness of a pound coin, place onto a tray and pop into the fridge for 20 minutes.

Pre-heat the oven to 190*c.

In an oven proof frying pan, add the caster sugar and cook over a medium heat until you have a dark amber caramel, remove from the heat and stir in chilled butter cubes.

Peel and quarter the apples and place tightly in a neat pattern around the pan, pop into the oven and cook for 20 minutes.

Remove from the oven and carefully place the disk of pastry over the apples, tucking in the sides and making a couple of holes in the pastry to allow air to escape.

Place back into the oven and cook for a further 30-35 minutes util crisp and golden.

Leave the tart to cool for a few minutes before inverting onto a serving plate.

Serve with vanilla ice-cream.