This rustic tarte tatin features Granny Smith apples and crisp puff pastry baked in a cast-iron pan. The cider reduction provides an intense fruitiness to the homemade caramel used to cook the apples. This is a flavour forecast 2013 recipe
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Bring the cider to the boil in a 25cm (10-inch) heavy based pan. Cook on medium heat for 10 minutes or until reduced by half. Reduce heat to medium, stir in sugar and cook for 5 minutes or until caramel begins to brown. Stir in butter and molasses until well blended. Carefully place apples, cut sides up, in caramel, packing them tightly and cook for 3-5 minutes. Remove from heat, sprinkle with Sage then place puff pastry over apples, carefully tucking sides in.
Bake in the oven for 20-25 minutes or until puff pastry is golden brown, then cool on wire rack for 5 minutes.
To make the fried Sage leaves garnish, heat oil in small saucepan on medium-high heat. Fry 4-6 sage leaves at a time for 3 seconds or until crisp. Drain on paper towels.
Run a small knife around inside edge of pan, place a serving platter over pan, then, using an oven cloth, quickly flip over pan and platter so puff pastry forms the crust. Cool to room temperature. Garnish with crisp sage leaves, and serve with clotted cream if desired.