preheat the oven to 220c/425f/gas7.meanwhile smear the butter over the base and sides of a cold,ovenproof pan, and sprinkle over the sugar,cloves and nutmeg.

roll out the puff pastry into a disc,abt 2cm(1in) wider than the rim of the pan,and leave to rest in the fridge.

in s bowl,roll the Apple halfway in the lemon juice and water.shake off any excess juice, and arrange in the pan, standing on there sides.pack the apples tightly and put the pan on a fierce heat.

move the pan around until a deep,rich caramel colour has developed evenly.This usually takes 10-20 mins.

Leave the pan to cool, and drop the pastry on to the apples,allowing the edge to hang over the pan.place in the oven and bake for 15 mins,or untill the pastry has risen.Remove from oven and rest for a min.

Turn out the tatters rating on to a plate,and serve with double cream or vanilla icecream.