Yet an other vacation pie. This one’s a straight up tarte Tatin.
A semblance of recipe.
Peel, core and half 7 to 10 apples (I used organic Gala).
Oil the bottom and side of a heavy skillet and pour 100ml (1/2 cup) organic brown sugar evenly over bottom. Arrange apples snugly and cook over moderately high heat 20 mins give or take, until liquid is a light caramel colour.
Remove from heat. Cover with rolled out vegan puff pastry. Bake in BBQ preheated to roughly 225°C (425°F) approximately 40 minutes, until pastry is golden brown.
Cool 10 minutes. Invert onto a platter and serve warm.
