1 cup apple cider (I iused Green Goblin - lovely stuff)
175 g salted butter, cut into chunks (I used French fleur de sel butter)
¾ cup soft brown sugar
3 - 4 eating apples (I used Granny Smith)peeled, cored and quartered
1 teaspoons dried sage
1 sheet frozen puff pastry, thawed
Clotted cream to serve (I served mine with brandied clotted cream)
Preheat oven to 200°C. Cut a circle of puff pastry just slightly larger than the circumference of your oven-proof skillet.
Bring cider to the boil in 10-inch cast-iron skillet on medium-high heat, then reduce the heat to medium and cook for at least 10 minutes or until the liquid has reduced by half.
Stir in the sugar and cook 5 minutes or until the caramel begins to brown. Then stir in butter and mix until it is melted and well blended.
Carefully place the apples, cut sides up, into caramel, packing them tightly and being careful not to burn yourself. Allow to cook for about 5 minutes until the caramel has reached the desired colour.
Remove from the heat and sprinkle with sage. Place the circle of puff pastry over apples, using a wooden spoon to carefully tuck the sides in.
Bake for 20 to 25 minutes, or until the puff pastry is golden brown. Cool on wire rack 5 minutes.
Place a plate larger than the circumference of the skillet upside down over the skillet. Using pot holders or oven gloves, hole both the plate and the skillet firmly and quickly flip over. Carefully lift the skillet - the tarte should easily drop onto the plate.
Serve warm with cream, if desired.
Recipe by Cooksister | Food, Travel, Photography at http://www.cooksister.com/2013/01/apple-and-sage-tarte-tatin.html