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 appétit! 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