French Apple Tarte Tatin

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1. 1Step 1: Preheat oven to 190C
2. 2Step 2: Make a solution with water, lemon juice and peel (enough to cover all the apples)
3. 3Step 3: Peel the apples, cut in half then take off the eye of the apple and cut into quarters. Place them in the lemon water mixture until needed
4. 4Step 4: Heat a pan on medium heat, place the sugar and water
5. 5Step 5: Let it simmer on a medium fire, until it turns brown and caramelised. this might take some time to turn brown
6. 6Step 6: Once the sugar is caramelised and dark brown in colour, add in the apples and cook on low fire until the apples are a bit soft and the caramel is glazing the apples. ( Note when the apples are added the caramel will become liquid but keep cooking the apples in the caramel until reduced and thick)
7. 7Step 7: Either in the same pan or a separate tray or pan arrange the apples as you wish ( see video)
8. 8Step 8: Cut the puff pastry same diameter as the pan ( use the pan as a guide to do this) Note puff pastry needs to be defrosted.
9. 9Step 9: Add rest of the caramel on the apples and place the puff pastry on top of the apples, and tuck the sides in, so the apples are well secured inside
10. 10Step 10: Bake in the oven for 20-25 mins
11. 11Step 11: Cool down for 5 minutes and turn it upside down, serve warm.