Preheat the oven to 180°C.
Peel the apples, cut into quarters and remove the core.
Heat a frying pan until hot and add the sugar. Melt, without stirring, to obtain a caramel and then add the butter, cinnamon and the apples. Lower the heat and allow the apples to caramelise.
Place the apples in the base of individual tart tins.
Cut the puff pastry into 6 discs and use them to cover the apples. Pierce a small hole in the centre of the pastry, this will allow the steam to escape as the tart tatins cook. Transfer to the oven and cook for 20-25 minutes until the pastry is golden brown.
Keep warm but allow to rest for at least 15 minutes before serving.
For the ice cream: Crumble the granola bar. Remove the ice cream from the freezer and allow to soften. Mix through the crumbled granola bar and then return the ice cream to the freezer.
Serve the tart tatin with a ball of creme brulee and garnola ice cream, adding a little more crumbled granola if desired.
«Allow the tart tatins to rest before you turn them out of the moulds. The caramel will cool slightly and will help to hold the tart together.»