Rhubarb Tatin Tart

Place the puff pastry sheets next to each other on a board and defrost. Roll out very thinly to a circle about 8 ins (20 cm) in diameter.

For the caramel, heat the water and sugar in a saucepan and boil until deep amber in color. Remove immediately from the heat and stir in the butter. Pour immediately in the tart tin.

For the filling, peel, quarter, core the apples and slice into wedges. Wash and trim the rhubarb, then cut into 1 in (3 cm) pieces. Tightly pack the fruit in the tart tin, alternating between the apple slices and the rhubarb. Brush with melted butter and sprinkle sugar over the top.

Bake in the middle of a preheated oven at 375°F (190°C) for 35 - 40 minutes. Remove from the oven and place the puff pastry over the top. Press the sides in with a spoon handle. Bake for a further 30 minutes until golden brown. Remove from the oven and let cool slightly.