Tarte Tatin

Spread the softened butter over a 23cm ovenproof frying pan and dust it with 50g sugar. Peel, core and slice the apples in 4 wedges. Arrange a layer of apple slices, as tightly as possible, in a neat pattern in the skillet. Dust with the remaining sugar and drizzle over the melted butter. Cook over medium heat, until the sugar caramelizes to a pale brown colour, approx 20 min. Remove from the heat. Open the pastry sheet and prick it with fork, so that it doesn’t rise in the oven. Bake at 200C until the pastry begins to brown, approx. 30 min. Let it cool slightly and remove from the mould, while still warm. Serve with cream or ice cream.