Apple and Maple Syrup Tarte Tatin
  
   2 apples of cooking quality like Red Delicious or Pacific Rose
20 gm butter
80 gm caster sugar
2 tbsp French Maid maple syrup
1 sheet puff pastry
French Maid maple syrup
French Maid raspberry crème balsamic
  
   Peel, core and cut the apples into slices or wedges.
Melt the butter in two non stick pans, about 12-15 cm in diameter.
Sprinkle the sugar evenly over the melted butter.
Let the mixture caramelize to a light colour.
Spread the apples over it; add the 2 tbsp maple syrup.
Cook over a medium heat, shaking the pan occasionally until the sugar turns a dark golden brown, this takes about 30 minutes.
Remove from the heat and let cool for 10 minutes.
The pans need to be ovenproof, if they have plastic handles you need to transfer the apple mixture, once cooked, into suitable baking dishes.
Cut circles from the puff pastry, big enough to tuck between the apples and the pan.
Bake at 190°c for about 30 minutes.
Let the tarts cool until the caramelised sugar has thickened to syrup.
Invert a platter on top of the tart and flip both the platter and the tart over together to unmold the tart onto the platter.

Drizzle with maple syrup and raspberry crème balsamic.

Serve with ice cream, cream or crème fraîche.
Makes two portions

Recipes courtesy of Stephan Baumberger
Stephan's Restaurant & GasthofPrint