Tarte tatin (2)

Thaw a box of puff pastry (about 220 g): flatten, forming a disc of about 22 cm in diameter that you retain, on a plate, in the fridge.

In a non-stick pan put 150 g butter 170 g of sugar and two tablespoons of honey, warming on moderate fire and stirring occasionally, until the mixture will not be burnished.

Add 6 peeled and chopped apples into quarters, grated rind of one lemon untreated and a tablespoon of fresh rosemary needles.

Stir gently with a wooden spoon until the apples are tender (not spappolarle).

With a skimmer drain apples and put them in a pan of about 22 cm.

in diameter, with the bottom covered by a paper-plate oven.

Boil the syrup for 1-2 minutes to cool.

Heat the oven to 200 degrees, cover the apples with the dough section pierced with a fork and bake for about 20 minutes.

Let cool for half an hour, invert onto a plate and serve lukewarm.