Tarte Tatin

Caramelised apples in buttery puff pastry, baked upside down and inverted; the defining character is the deep caramelisation of the apple and the sugar, which pushes the fruit from fresh to almost toffee-like in intensity. The butter and pastry add rich fat; the apple retains enough acidity to keep the dish from becoming cloying. The wine must be at least as sweet as the dish, anything drier will taste harsh and acidic against the caramelisation.