Apple and ginger tarte tatin
- 50g caster sugar
- 20g unsalted butter, plus extra for greasing
- 3tbsp clear honey
- 3 Granny Smith apples, peeled, cored and quartered
- 3 balls stem ginger in syrup (from a jar), halved
- 375g pack Asda Ready Rolled Light Puff Pastry
- 2 scoops Asda Really Creamy Caramel Fudge Ice Cream, to serve
Preheat the oven to 180C/160C Fan/Gas 4. Butter and line the base of a 20cm round pie dish.
Put the sugar and 1tsp water into a small nonstick pan. Over a medium heat, swirl the pan gently, without stirring, until the sugar has dissolved and turned dark golden brown. Stir in the butter and honey, then simmer for 3-4 mins or until liquid and syrupy.
Add the apples, turning in the syrup to coat. Take the pan off the heat.
Pour the syrup from the pan into the pie dish. Arrange the apples, rounded side down and overlapping slightly, in the tin, working in from the outside.
Arrange the ginger, rounded side down, in the tin between the apples.
Unroll the pastry. Cut out a circle a little larger than the dish. Lay over the apples, then tuck down into the tin around the filling.
Bake for 40-50 mins or until the pastry is cooked and golden. Cool in the tin for 10 mins, then turn out carefully onto a serving plate.
Scoop the ice cream onto the warm tarte and serve.