Preheat the oven to 210 °C.
Peel and finely dice the ginger. Peel, core and quarter the apples.
Heat a heavy based pan and add 100 g of sugar. Melt the sugar without stirring until you have a golden brown caramel. Remove from the heat and pour a layer of caramel into your individual tart moulds. Arrange the apples on top of the caramel and sprinkle with a little chopped ginger, a few little pieces of butter and bake in the oven for about 20 minutes.
Use a pastry cutter to cut rounds from the puff pastry sheets. Brush with the beaten egg and set aside in a cool place.
Remove the apples from the oven and cover with a puff pastry disc.Return to the oven for about 10 minutes.
Heat a second heavy based frying pan and add 200 g of sugar. Melt it to a caramel and then add 40g of butter and mix through. Add the cream and stir over a gently heat until you have a smooth caramel.
Remove the tart tatin from the oven and turn them out of the moulds on to serving plates. Serve with a generous drizzle of the lightly salted caramel.
«This recipe can also be made using pears. Feel free to make it without ginger if you prefer.»