TARTE TATIN
Instructions
  1. Peel and core the apples cutting each apple into quarters
  2. Roll out the pastry to a circle just larger than the tin and refrigerate
  3. Place the 75 G of sugar in the Tarte Tatin tin and heat gently until it caramelises. Stir in the 30 G of butter and leave to cool, pouring off any excess butter.
  4. Pack the apples neatly into the TT tin, Place butter slices on top and sprinkle with cinnamon and the 135 G of sugar
  5. Bake at 180 C for 25 minutes until apples soften
  6. Place second pastry circle over the apples and cook for a further 30 mins
  7. Remove and cool. Then turn tarte over and serve with lots of cream
  8. Flambé with brandy if the mood takes you