Apple Tarte Tatin

Ingredients

Preheat the oven to 200°C.
Melted the sugar, butter and water together in a Le Creuset Tarte Tatin pan. Allow to come to the boil, and cook to a light caramel colour. Stir in the Maldon salt and remove from the heat.
Arrange the apple slices in a spiral around the base of the pan.
Once the caramel has completely cooled, cut the puff pastry to fit the Tarte Tatin pan, and cover the layer of apples with the puff pastry tucking the edges in.
Brush the pastry with the egg yolk, and bake for 10 minutes then turn the temperature down to 160° and bake for a further 25-30 minutes, or until the pastry is golden brown and the apples soft.
Remove from the oven, and carefully flip the Tarte Tatin over onto a serving plate. Sprinkle with a little more Maldon salt and serve immediately.