Directions

1. Grease a 20cm (8-inch) round cake tin with butter and set aside. Cut the puff pastry into a circle 1cm (½ inch) larger than the cake tin and place it on a baking tray. Refrigerate until needed. Preheat the oven to 180°C (fan-forced) / 350°F.
2. In a heavy-based medium saucepan, add the sugar and gently shake to create an even layer across the base. Pour the water around the edges of the pan, then place over medium heat. Cook without stirring, occasionally swirling the pan, until the mixture reaches a dark amber colour. Stir in the diced butter until well combined.
3. Add the prepared apples to the caramel, stirring gently to coat them evenly. Arrange the apples neatly in the prepared cake tin. If the apples are hot, use chopsticks or tongs to help position them in a decorative pattern.
4. (Optional) You can refrigerate the apple and caramel mixture overnight at this stage. If doing so, remove it from the fridge 1 hour before baking.
5. Place the disc of puff pastry over the apples, tucking the edges down around the sides of the tin. Bake for 30–35 minutes, or until the pastry is golden and cooked through.
6. Remove the tarte tatin from the oven and let it rest for a few minutes. Carefully invert it onto a plate while the caramel is still warm (use a tea towel or oven mitts, as the tin will be hot!). Serve warm with vanilla ice cream.