Making the tart

Cut the Puff Pastry to slightly larger than the size of your pan, keep in the fridge so that it stays nice and cold
Preheat your oven to 180 degrees Celsius
Peel all the apples, core them and cut in half
In a large heavy based pan cook the sugar on the hob over a medium heat, cook it until it becomes an amber colour - don’t cook it any further or you risk it becoming bitter.
Whisk in 75g of the butter into the sugar and whisk off the heat until it all comes together - you can add a splash of water to help it come together.
Assemble the apples cut in half very tightly with the round base of the apple on the caramel, place them tightly in a round circle as to fill as much space as possible with the apple, gently press with your hand as to ensure there are no gaps.
Melt 10 g of the butter and brush the apple, add a pinch of 5 spice powder over the apples and sprinkle with half of the sieved icing sugar, Cook in oven for 20 minutes to soften the apples. Take out of the oven and allow to cool to room temperature.
Place the puff pastry over the cooked apples, tuck the edges down to the inside of the dish and with a knife, prick a few holes in the puff pastry, sprinkle with more 5 spice and the remaining icing sugar and cook for 40 minutes in the oven at 180 degree