Wild Apple Tarte Tatin

In each stainless steel pan, melt half the sugar (50g) over medium heat until deep amber caramel forms.

Stir in half the butter (25g) and a pinch of salt into each pan.

Add apple halves to each pan, cut side up.

Simmer for about 10 minutes, turning gently to coat.

Drape a puff pastry half over each pan and tuck edges in.

Set both pans inside the Kamado Joe and bake uncovered for 30–40 minutes, until puffed and deeply golden.

Let cool for 10 minutes. Carefully invert each tart onto plates.

Finish both with a sprinkle of flaky sea salt and chopped rosemary.