Prepare a caramel of rum: caramelize the sugar in a saucepan
and add the Mount Gay® rum.
Cover the bottom of an individual mould with caramel.
Peel the shallots.
Place in a rosette over the caramel.
Do the same way with apple wedges.
Cover with a round of puff pastry.
Bake at 170°C for about 40 minutes.
Dressing: Unmould the Tatin tart on a plate. Cover with
Mount Gay® rum caramel. Garnish with a few leaves of lamb’s
lettuce and mizuna.
* Japanese salad from the same family as cabbage.