One of these classics in cuisine is the ‘Tarte Tatin’. A simple idea that has stood the test of time, originally made with apple, many chefs today have taken this classic and use pears or many other fruits or even make savoury variations on the theme. But they are still all based on the original dish that was created in the 19th century by Stephanie Tatin.

h3. Ingredients

* 5 Cox's apples (must be tart/sour)
* 150 g butter (room temperature)
* 250 g castor sugar
* puff pastry (22 cm round/3mm thick)

h3. Method

# Pre-heat oven to 200ºC
# Roll out the pastry approx. 3mm thick and cut into a circle big enough to cover the base of a frying pan with a 2cm overlap to allow for a 'crust'.
# Peel, core and cut the apples in half.
# Lightly cover the base of frying pan with butter and sprinkle liberally with the castor sugar.
# Arrange the apple halves in a circular fashion (with the cut side face down) and place on a medium to low heat until a very light caramel is obtained.
# Carefully cover with the pastry round and tuck in the edges, bake at 200 C for approximately 15 minutes until the pastry has risen and turned golden brown.
# Remove from the oven and, with a knife, ensure the pastry has not stuck to the sides and the caramel is fully formed.
# Turn upside down onto a serving plate, the pastry is served as the base and the apples should be sitting on it all wonderfully caramelised and arranged. So before lifting the pan ensure the apples are not stuck to the pan, if they are, gently prise them off with a palate knife.

It should be noted that whenever handling caramel _be careful_ as it's very, very hot and sticky!