tarte tatin

This is another dish I've always wanted to do well. I was inspired by Rowley Leigh's recipe - which uses Cox apples, cored with a teaspoon, and cooked in a frying pan with lots of butter and sugar. Very pleased with the results - altho' i need a bigger plate which doesn't have sharply raised sides.

 Tasted really good. Apples weren't too sweet and had enough acidity, despite the sugar and butter :) Meant the dish was really well balanced. Also the coxs keep their shape, so you get pillowy texture but not overcooked or mushy apples.