1 pack of all butter pastry
6 dessert apples
100g golden caster sugar
Peel, core and slice the apples. Place into a deep bowl and pour over the Verjuice. Making sure to cover them to soak for 30 minuets.
Pre heat the oven to 180c.
Roll out the pastry and using the dish you are going to cook with as a size guide and trace around it. Pierce the pastry with a fork creating small holes.
In a saucepan pour in the sugar and water and increase to medium/ high heat. Stir until the sugar is dissolved and then stop stirring reducing the heat to low/ medium. Leave the sugar syrup to bubble without touching it for 5 minuets. If you stir the sugar it will crystallise into a sold. The sugar will begin to brown into a caramel. Add in the butter and stir until a light brown.
Drain the apples and then pour them into the caramel, making sure to coat them thoroughly.
Assemble the apple slices in a tight circle in the dish. Working your way from the outer edge into the middle making sure there are no gaps. Any extra caramel left pour over the apples. Take the pastry and place over the apples in the dish. Using a spoon tuck the rim of the pastry into the dish around the apples.
Place into the oven for 30 - 40 minuets until the pastry has turned a golden brown. Once cooked remove form the oven and leave to cool.
Place a plate over the top of the dish and turn/ invert it. (Optional - In a frying pan brown some almond flakes. Make sure not to burn them. Sprinkle over the Tarte Tatin.) Top with creme fresh or vanilla ice cream.