Neven Maguire's Tarte Tatin

INGREDIENTS

• Plain Flour, for dusting
• ½ packet Simply Better Ready To Roll All Butter Puff Pastry, thawed
• 1 packet Simply Better French Zingy Apples
• 75g Caster Sugar
• 75g Butter, chilled and diced
• Simply Better Madagascan Vanilla Bean Ice Cream, to serve

METHOD

1. Preheat the oven to 160°C (325°F/Gas Mark 3). Roll out the pastry to a lightly floured board to a 25cm circle, using a 9” non-stick round tin as a guide, trimming down the edges as necessary. Place on a plate to chill until needed. Peel the apples and cut into quarters, then remove the cores.
2. Place the sugar and butter in an ovenproof frying pan over a medium heat and let it dissolve, stirring with a spatula to ensure it doesn’t catch. Continue to cook, stirring until toffee like in colour, then tip in the apple quarters and continue to cook for 8-10 minutes until the apples are nicely caramelised, turning regularly with a tongs.
3. Turn off the heat and arrange the apple quarters in a tightly compact neat single layer, cut side facing up and pressed together so you have a bit of space around the edges of the tin. Remove the pastry from the fridge and tuck it right down the sides of the apples. Pierce a few times with the tip of a sharp knife and bake for 35-40 minutes until the pastry is golden and the apples are completely tender.
4. Remove the tarte tatin from the oven and leave in the pan to settle for 5 minutes then invert on to a flat plate and serve cut into slices with a scoop of the vanilla ice cream to serve.