Apple Honey Tarte Tatin

Open the puff pastry and roll out to the size of your tart pan. Use the tart pan as a guide and cut a disc

Place the pastry on a parchment paper and into the fridge to chill while you work on the apples.

Preheat the oven 200 C/ 400 F.

Peel, core, and cut the apples into 8 slices and add lemon juice to prevent them oxidizingTip - Cut each apple in half and then each half into two or three depending on the size of the apple

Spread the butter in the base of the oven-safe skillet.

Sprinkle the sugar, spice mix, and honey over the butter.

Arrange the apples over the mix.Tip- Make sure to add more slices in between gaps as the apples will shrink as they cook.

Place pan on the stovetop on medium heat and cook for about 7 to 10 minutes. Shake the pan to ensure the butter and sugar combines and evenly caramelizes.

Using a tong, turn the apple slices over just flipping each one at about 6 minutes into cooking.

The apples will release their juices - then the juices will reduce and the sugar will start to caramelize.

As the color becomes a deep amber remove from heat and let cool for 5 minutes. Carefully rearrange the apples with a tong if necessary.

Carefully arrange the chilled puff pastry on the top of the apples tucking the sides in. Dock the puff pastry with the tings of a fork.

Place in the preheated oven and bake at 200 C/400 F for 10 minutes.

After 10 minutes - reduce the temperature to 180 C/360 F and bake further for 15 minutes.

When done the pastry will be a golden color and the sides will be bubbling with juices.

Remove from the oven and let sit on the countertop for at least 5 to 7 minutes.

Flip the pastry when the tart is still warm but not bubbling hot .Tip - The pan has very hot juices so please be very careful and use a gloved hand to do this quickly and without hesitation.

To do this safely - Chose the same size serving platter. Place it over the pan making sure to grip both the pan firmly. Then in one quick motion flip the tart onto the platter.Tip - the trick to any juices spilling out is to do it quickly.

Serve warm or room temperature just as is or with a dollop of ice cream on the sides.