Ingredients

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Steps

Preheat oven to 180C
Peel and cut the apples in half. Scoop out the core.
Spread the butter evenly over the base of a 26cm diameter heavy based saucepan or tatin tin. Sprinkle the sugar evenly over the top of the butter. Pinch the salt and five spice over sugar.
Lay the vanilla pod crossways. Place the apple halves flat side down and stud them each with a clove.
Place the puff pastry over the top of the apples and tuck the pastry underneath the apple halves around the entire edge of the pan. Prick the pastry with a fork to stop it puffing too much. Place the pan on the stove over a medium high heat and cook for about 15 minutes shaking the pan and rotating continuously.
When syrup forms in the base of the pan start to spoon this over the back of the puff pastry evenly. Ensure the entire surface of the pastry has been covered to ensure pastry will be crisped evenly when baked.
When the syrup starts to turn a light amber colour remove from the heat and place in oven. Bake until the pastry is a deep golden colour, about 20-25 minutes. Leave to cool for 5 minutes before turning over on a plate.

Makes one 26cm tart