salted honey and apple tarte tatin
- 100g unsalted butter, chopped
- ½ cup (175g) honey, plus extra to serve
- 800g Granny Smith (green) apples (about 6 medium), peeled and cut into 1cm-thick slices
- 2 sheets store-bought frozen butter puff pastry, thawed
- ½ teaspoon sea salt flakes
- Preheat oven to 200°C (400°F). Place the butter and honey in a small saucepan over high heat. Bring to the boil and cook for 1–2 minutes or until slightly thickened. Pour the honey syrup into a 21cm ovenproof frying pan. Top with the apple slices and set aside. Press the pastry sheets together to make 1 thick sheet and, using a plate as a guide, cut out a 24cm round.
- Place the pastry over the apples and press down gently to secure. Using a sharp knife, make 3 small cuts in the centre of the pastry. Place the pan on a baking tray lined with non-stick baking paper and cook for 35–40 minutes or until the pastry is dark golden brown. Allow to rest in the pan for 2 minutes before carefully turning out. Sprinkle with the salt to serve. Serves 4.
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