From ABC's The Chew, Chef Jason Roberts is back in the kitchen with a very special Apple Tart Tatin

From ABC's, The Chew, Chef Jason Roberts is back in Tonia's Kitchen cooking up a very special apple dessert.

(Interview) ABC's The Chew, Chef Jason Roberts is back in the kitchen with a very special Apple dessert

A recipe of Jason Roberts

Quick, simple, affordable and super delicious. I have yet to hear anyone turn down a second piece. This classical French dessert will turn any modern day feast into the perfect meal.

• 4 - 5 apples (preferably golden delicious)
• 1/4 cup unsalted butter
• 1/2 cup super-fine sugar
• 1 sheet frozen puff pastry (defrosted)
• 1 egg (beaten)

1. Place the rim of a medium sized fry pan (approximately 9" - 10") over the puff pastry and cut to fit, then place pastry back into refrigerator till needed.
2. Peel apples, halve lengthways and cut each into 6 thick wedges. Remove seeds.
3. Melt butter in the frying pan. Stir in sugar and arrange the apples neatly to fill the bottom of the pan. Cook for approximately 10-15 minutes or until the apples have caramelized and the juices have become thick, dark and syrupy. (Cooking time will vary, depending on the moisture content of the apples)
4. Place the pastry over the apples and tuck the excess down the sides. Pierce the center of the pastry with 2 knife holes then brush with beaten egg
5. Place the pan in a pre-heated 425° F. oven, and cook for 20 minutes or until pastry is crisp and golden. Allow to cool slightly, then invert onto a serving plate. Serve with whipped cream if desired.