|You'll love me after you try this... Apple & Rosemary Upside Down Tart|
Place a large oven proof non-stick fry pan over medium heat and sprinkle 100g caster sugar over the base, pour 60ml water over and allow the sugar to dissolve. Keep the sugar mixture at a slow boil as it will begin to caramelise quickly, 7-9 minutes.
When the caramel turns dark golden in colour, turn off the heat and add 60ml thickened cream and stir. Add the 100g unsalted butter, 3x 5cm sprigs rosemary and vanilla seeds (1 vanilla bean or 1 tsp vanilla essence) and stir to combine.
Once the butter is melted, lay the apple rounds (2 medium pink lady apples, sliced width ways in 1.5cm thick rounds) in the caramel to cover the base of the pan.
Remove puff pastry from the fridge and roll out a round to fit snuggly inside the frypan.
Lay the round over the top of the apples. Turn the heat back on and continue to cook at a very gentle simmer for 1 minute. Transfer the frypan to the oven for 30 minutes or until pastry if puffed, golden and cooked through.
Remove from the oven and rest for 30 seconds. Lay a large plate over the top of the frypan and flip the frypan over onto the plate turning the tart upside down.
For the Vanilla Creme Fraiche: whisk together 200g creme fraiche, 10g icing sugar and 1 vanilla bean, split & seeds scraped.
Serve with scoops of vanilla creme fraiche.
Recipe adapted from Alana (Masterchef)