The demoiselles tatin cake

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 nonstick saucepan, put 150 g of butter, sugar and 170 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 thicken a little, then pour it over apples and leave 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.

Note: the sisters Tatin ran a small hotel in Lamotte-Beuvron, near the Loire, and became famous for his excellent management, as well as inventing one of the first types of cake ' upside-down '; the cooked in a small metal supported on charcoal oven and it seems that this would guarantee a particular effect-caramel.