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Make this at the weekend!

Apples + flaky pastry = heaven on a plate! Sweeten up Feb with this easy-peasy apple tarte tatin recipe, courtesy of Norwich's The Honingham Buck.

Ingredients

6 Cox’s apples peeled and cored

150g caster sugar

80g unsalted butter (cubed)

300g ready rolled puff pastry

Vanilla ice cream to serve

Method

Peel & core the apples, once they have been cored cut them in half length ways (stalk to bottom).

In a heavy based sauce pan place the sugar and a splash of water to bind the sugar. Place the pan over a medium heat to melt the sugar, once the sugar starts to caramel slightly then add the butter, stir the  butter and sugar together.

Now place the apples in the pan, they should be  slightly over lapping and the outside of the apple face down in the caramel with the core facing up.

Lay out the puff pastry, cut a round disc the same size as the pan that will cover the apples, cover the apples with the pastry and push it around the edges with a spoon so it incases the apples.

Bake at 180 degrees in an oven until the pastry is golden and crisp, this should take roughly 20-30 minutes.

Once the pastry is cooked remove the tart from the oven, give it 5 minutes to cool down, once it has cooled down slightly place a large plate over the tart and flip the pan and plate together so the tart ends up on the plate, be careful as the sugar will be extremely hot from the caramel.

Scoop out your ice cream and enjoy!

The Honingham Buck, 29 The St, Honingham, Norwich, NR9 5BL

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