Method:

Preheat the oven to 180°C and grease a round 20cm baking dish. Cut the puff pastry so that it is slightly larger than the baking dish.

Heat a frypan over medium heat. Add the butter, apple, cinnamon and caster sugar and cook for 5 minutes, stirring occasionally. Add the Beerenberg Blueberry Jam and cook for another 5 minutes. Place the apples and all the juices into the baking dish. Lay the pastry over the apples and tuck in the sides. Place in the oven for 10-12 minutes, or until pastry is golden. Remove from the oven and allow to sit for 10 minutes. Place a serving plate on top of the baking dish and flip the tarte tatin onto the plate, being mindful of any excess hot liquid.