Apple Tarte Tatin

Peel, core and thinly sliced with a mandolin. Set aside.Caramel: In a pan, cook the sugar with the water until lightly caramelised.

Pour the caramel at the bottom of the silicone muffin pan, diving it equally between the 6 moulds.Next, arrange the apple slices into the moulds and pack them tightly.Syrup: In a pan add all the ingredients of the syrup and bring to a boil.

Pour this syrup over the apples, dividing it equally.

Bake in a preheated oven at 160C for 1 hour.

Whisk together the egg yolks and sugar until pale in colour. Next, beat the butter in until it forms a homogenous mixture.

Mix together the flour and baking powder and fold it into the egg mixture.

Roll the dough into a log of about 1.5 inches in diameter and wrap it in clingfilm. Refrigerate for a few hours, or overnight. To bake: cut the dough into 1/4th inch sliced. You can either bake it in a metal muffin pan if you have one (to prevent them from spreading) or bake them on a baking sheet lined with parchment paper. If you follow the second method like me, once the palets have baked, and still warm and slightly soft, you can cut them with a cookie cutter to the same diameter as that of the apples.To assemble, unmould the apples and top them over the Palet Bretons.

Brush with the caramel syrup that remain in the mould.

Serve.