Juicy caramelised apples and delicious pastry make this traditional French upside-down dessert a winner across the globe.
300g puff pastry
10 golden delicious apples peeled , cored and halved
200g caster sugar
6 - 8 sprigs of rosemary
Vanilla ice cream
Heat the oven to 200c.
Lightly flour your surface and roll the pastry into a 30 cm diameter circle.
In a large 26cm non-stick pan heat the sugar until it dissolves to a caramel.
Stir in the butter and when it has melted carefully place all the apples tightly
on top. Place the sprigs of rosemary on top.
Place the pastry over the fruit, tucking in the edges and bake for 30 minutes.
Take the pan out of the oven and place onto the hob for 2 minutes. Turn out
carefully onto a large plate with a rim.