Apple and pomegranate Tarte Tatin

This is one of my favourite desserts and one of the easiest – I quite often make it as a mid-week pudding for after dinner on a hard day when I’m too tired and hungry for proper baking but need a cake fix!  This version adds pomegranate and cinnamon to the classic recipe.

Ingredients

150g ready-made puff pastry

50g butter

4 tbsp soft brown sugar

6 eating apples, peeled, cored and halved

1 pomegranate

1 tsp cinnamon

1 tbsp golden caster sugar

1 tbsp milk

Method

1. Preheat the oven to 180°C.
2. Roll out the pastry on a floured surface.
3. Cut a circle in the pastry about 1” wider all round than the circumference of the pan you’ll be using for the Tatin.  It needs to be a shallow, heavy-based, oven proof pan. 
4. Melt the butter and brown sugar in the pan.
5. Once caramelised, remove from the heat and sprinkle with pomegranate seeds (cut the fruit in half and hold cut-side down in your hand, whacking the skin of the fruit with the back of a heavy knife).
6. Arrange the apples cut-side up in the pan and sprinkle with cinnamon and caster sugar.
7. Place the pastry circle over the fruit in the pan, and work quickly to push the edges down round the sides of the pan using a silicon spatula.
8. Lightly brush the top of the pastry with milk.
9. Bake for 20 mins or until the pastry is well-risen and golden.