Crabapple Tarte Tartin

Small or medium crabapples
1 cup of sugar
125gms of butter
3 Tbsp. honey or maple syrup

Pastry for a single crust pie or 1kg puff pastry, thawed.
Preheat oven to 180 degrees, halve and core your crabapples.

In a heavy ovenproof pan cook the sugar, butter and honey over a medium heat for 4-5 mins, until it turns smooth and golden.  Place enough apples (skin side down) to cover the bottom of the pan, straight into the hot caramel and cook for a further 4-5 mins (pack them in tightly they will shrink) remove from heat.

Roll the pastry out until it's a little larger in diameter than the pan, cover the apples and tuck in the edge of the pastry.  Cut a few slit in the top and bake for 25 - 30 mins or until pastry golden and the apples are bubbling around the edge.

Serve warm with yoghurt, cream or ice cream.