Drambuie Apple Tarte Tatin - James Martin Chef

Ingredients

• 200g all butter puff pastry
• 250g caster sugar
• 125g butter
• 50ml Drambuie Honeyed Liqueur
• 8 pink lady apples peeled and cored
• 200ml double cream
• 2 tbsp icing sugar
• 4 tbsp Drambuie Honeyed Liqueur
• 1 vanilla pod
• Pre- heat the oven to 200°C/400°F degrees.
• Add the Drambuie Honeyed Liqueur and leave to cool slightly before adding to the oven dish with half of the caramel.
• Roll the puff pastry to about 3 to 4 mm thick and cut into a circle approx 1 inch larger than the dish your apples are to be cooked in.
• Put the pastry on top of the apples, tuck the edges in and bake in the oven for 30 minutes.
• Remove from the oven and cool slightly before turning out onto a serving plate.
• Mix the cream with the icing sugar, Drambuie Honeyed Liqueur and vanilla pod seeds and place in a serving jug.
• To serve, warm the remaining caramel and brush over the tarte tatin and serve warm.