Dust a clean flat surface with your flour, lay one sheet of puff pastry out, then place the other sheet directly over the top. Dust the top of the pastry and your rolling pin, then roll the pastry sheets against one another until you have the approximate thickness of just one sheet. Store the pastry in the fridge until you're ready to use it.
Whisk the sugar and 50ml of water together in a medium sized oven proof pan until the sugar is dissolved. Bring the syrup to a boil, then turn the heat down to about medium.
DO NOT touch or taste the syrup/caramel. The temperature of sugar that is boiling or simmering in any form goes higher than 100 degrees and can easily burn through the skin.
As the sugar syrup is simmering, get a pastry brush and a glass of water. Brush the sides of the pan so it trickles down the edges of the syrup every minute or so. This just helps prevent the sugar from crystallising.
Once the syrup has developed a golden colour, take the pan off the heat and carefully add the butter and slowly stir it through.
Drain the apples, then dry them out as much as you can with some kitchen paper or a tea towel. Carefully place the cut apple into the pan. Make sure the apples are evenly spread out.
Place the puff pastry over the pan, make sure it covers all the apples and the caramel (be very careful when doing this). Get a fork and prick a few holes in the pastry, just to ensure that not too much air builds up as you cook the pastry.
Place in the oven and bake for 30-35 minutes, until the pastry is cooked all the way through and is golden brown.
Don’t forget to use a tea-towel or mittens when holding the pan. Get a plate or platter with a larger surface area than the pan. Place the plate over the pan, then flip the tarte tatin on the plate nice and quickly, making sure none of the caramel drips into you. Slowly raise the pan and there you have your tarte tatin. Serve each portion with a nice big dollop of ice-cream and enjoy!
Roll 2 puff pastry sheets against each other to create 1 pastry sheet with a larger surface area.
DO NOT touch the syrup/caramel is it bubbles.
Brush some water around the edges of the pan as the syrup/caramel boils to stop the sugar from crystallising.
Don't hesitate when you turn the tart and if you want to be extra safe, wrap a tea-towel around your forearm (on the arm that's holding the plate or platter) to make sure the hot caramel doesn't run down your arm.
Use granny smith apples, avoid red apples.
When you peel and cut the apples, place them in a bowl of water to stop them from going brown.