First cut the Apples into quarters or Eights, and place them into a bowl, for 1 Tarte Tatin we want 3-5 Apples depending on the size.
Next, Add 2-3 Star Anise, 2 All spice, a pinch of Cloves, 2-3 Cardamom pods and a stick of Cinnamon to a non stick frying pan.
Gently toast the spices on a very low heat for a minute, to a minute and a half.
Scatter in the Sugar, we want enough to cover the pan around a cm deep, between 130-200g.
Then, gently, and slowly make a caramel, before adding a good drizzle of Honey and a splash of Brandy (this can cause the Caramel to crystalise, but don’t worry just continue on and this will melt through again in a few moments)
Next, add around 3-4 Tbsp of unsalted Butter and stir into a thick bubbling Caramel Sauce.
Next, take a lot of care to lay in the Apple segments, the Caramel will be very hot.
Cook the Apples gently on a medium heat in the Caramel for about 7-8 minutes.
Next, take the Pastry and roll it out so it is the size you need.
You want to use a plate as large as the pan, cut around it leaving a boarder, so you have a large circular sheet, slightly larger than the pan.
Lay the Pastry over the Apples and place into the oven for about 30 minutes, until the Pastry is puffed up and golden brown.
Leave the Tarte Tatin to cool for 5-7 minutes, then carefully, turn out on to a chopping board or plate.
Cut off a slice, add a spoon of Clotted Cream, a grating of fresh Nutmeg and serve.
