Ingreadient :

• 200g all butter puff pastry, rolled into a circle and pricked
• 200g caster sugar
• 100g butter
• 8 pink lady apples peeled, cored

Direction :

1. Preheat the oven to 200 degrees.
2. Melt the sugar and butter in a large oven proof pan. When caramel in colour, pop the apples in and cook for 25 to 30 minutes, rolling the apples in the caramel. Cool.
3. Put the apples in to the pan and put pastry on top. Tuck the edges in and bake in the oven for 30 minutes. Take out and leave to set and cool slightly for 5 minutes.
4. To serve, tip out the tarte and  brush with extra caramel.