This has to be one of my all time favourite dessert. I mean, not only it is super easy to make, but in my opinion, it is also the best dessert to serve at a dinner party as it does suit most palates and it is light.

INGREDIENTS:
1 sprig of rosemary
6 Braeburn apples, peeled, cored, cut into quarters
100 g caster sugar
60 g butter diced in cubes
30 g butter melted
300g all-butter puff pastry sheet ( Herta personally is my favourite )

METHOD:
Pre-heat your oven to 180 C/160 C/Gas 6
In a pan, melt your sugar to a caramel.
Whisk in your butter once it is caramelised.
Add in the rosemary.
Pour your caramel into a baking dish.
Place the apples round side down tightly into the caramel.
Cover with the puff pastry.
Tuck in the edges.
Prick a few holes in the pastry in order to let the steam escape.
Bake it at 180 C for 40/45 minutes.
When cooked, flip it over onto a serving plate.
Be careful as the caramel will be extremely hot.
Serve the tarte tatin with either clotted cream or a good quality vanilla ice-cream.
Bon app├ętit!

WINE PAIRING:
I would recommend a dessert wine such as Muscat de Beaumes de Venise. The beautiful aromas of tropical fruits, apricot & honey will complement the slightly caramelly taste of this traditional French tarte. You could also try a liqueur Muscat from Australia. Remember, if you are looking to impress your guests, serving a glass of dessert wine (late harvest wine) with dessert is always a great touch; therefore the quality is important and going to a specialist wine shop is your best option.
Enjoy, Rebecca

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