Tarte Tatin

• In a heavy-bottomed saucepan melt the diced butter over medium heat. Add the sugar and stir continuously until the mixture becomes golden and starts to caramelise evenly. Once the caramel reaches a rich amber colour remove from the heat and carefully add the Grand Marnier, lemon juice, and ground cinnamon. Stir well while being cautious of steam and splatter. Return to medium heat and simmer briefly to stabilise the caramel. Pour the hot caramel into the base of a 28–30cm ovenproof sauté pan or heavy tart pan, spreading to coat the base evenly.
• Arrange the halved apples cut-side up tightly in concentric circles in the caramel. Brush the tops with melted butter. Place the pan on a baking tray and roast uncovered in a preheated oven at 175°C (350°F) for 35 minutes. Baste occasionally with the caramel and gently press the apples down as they soften.
• When the apples are tender, remove from the oven and cool slightly. Cover with the puff pastry round, tucking the edges down around the fruit. Brush the pastry with egg wash and prick a small hole in the centre to allow steam to escape.
• Return the tart to the oven and bake for 15–20 minutes, or until the pastry is golden and crisp. During baking, gently press the pastry down onto the apples once or twice to ensure a compact finish.
• Allow to rest for 5 minutes, then invert carefully onto a large serving plate while still warm.

Presentation

• Serve warm in slices with a drizzle of reserved caramel and a scoop of vanilla or caramel ice cream. Garnish with orange zest or a light dusting of cinnamon if desired.