Tarte Tatin, with Salted Caramel!
8 braeburn apples (or any other sweet apple)
200g golden caster sugar
50g unsalted butter
1/2 tsp ground sea salt
375g ready rolled puff pastry
Plain flour for dusting
Peel, core and cut the apples into halves, then set aside. Don't worry about them going brown. Put the sugar into a 20cm ovenproof frying pan with 50ml water. Melt the sugar over a very low heat until it is completely dissolved, stirring constantly. Once it has melted, turn the heat up and boil for 5 minutes or so until it is a rich, golden, mahogany colour. If it looks like it's about to burn, quickly shove the base of the pan in a sink of cold water to stop it.
Take the caramel off the heat and stir in the butter, watch it fizz! Sprinkle in your salt. Next, add all of the apples with the core side face up and cook in the caramel for a further 5 minutes on a low heat. When the apples are completely cool, lay your sheet of puff pastry over the pan and cut it into a circle leaving about an inch extra all the way around. Gently tuck in the excess pastry around the apples.
Cook at a 220C oven for 30 minutes or until the pastry is golden brown. Remove from the oven, leave for 5 minutes, then tip it out upsidedown onto a serving plate. Eat hot or cold on it's own or with icecream.