Tarte Tatin with apple and rosemary

Ingredients for 1 servings:

• 2 slice(s) puff pastry, approx. 160 g, frozen
• 2 large apples, approx.
• 25 g butter
• 65 g sugar, approx.
• 1 sprig(s) rosemary, approx.
• ½ lemon(s), the juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

quick to make, with puff pastry

Peel the apples, cut them into eighths, and remove the cores. Toss them in a bowl with the lemon juice. Pick off the rosemary sprigs and roughly chop them. Melt the butter in a tart dish or ovenproof frying pan on the stovetop. Stir in the sugar and caramelize while stirring. Remove the pan from the heat and distribute 1-2 tablespoons of rosemary evenly into the sugar mixture. Place the apples close together in the pan, add any remaining liquid in the bowl, and sauté over medium heat for about 15 minutes. Meanwhile, defrost the puff pastry and preheat the oven to 200°C (top and bottom heat). Roll out the puff pastry slightly larger than the diameter of the pan and place it on top of the apples. Press the pastry down all around with a knife. Bake for about 30 minutes, until the pastry is browned and crispy. Serve warm or cooled. Serve with whipped cream, vanilla ice cream, or crème fraîche.