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Place the apple halves on a wire rack and cook at 120c fan 2 for 10/15 minutes until slightly drier than before. Allow to cool fully before using.
Spread the butter on the bottom of a heavy based tatin pan evenly and cover with the sugar. Place the cinnamon, vanilla pod and star anise in the centre of the pan.
Using an appropriate sized cutter/plate. Cut the puff pastry to desired size to fit the pan. Dock the pastry with a fork, then top the apples and make sure to tuck in the edges of the pastry into the apples.
Place pan on the stove and allow to gently caramelise.
The butter and sugar should combine to create a light butterscotch that will appear around the pastry. Turn continuously every ⅘ minutes to achieve even cooking. Depends on stove heat but should take around 12/15 minutes.
Cook the caramel to a golden amber and remove from the heat and allow to cool for 10 minutes. Ensure the pastry is tucked into the apples before baking. Place the tart tatin on a lined tray and bake at 190c fan 3 for 20 minutes. Turn down to 160c and bake for a further 30/40 minutes.
Bake until the pastry is cooked, the apples are soft, and the caramel has reached the correct shade. Allow to cool for 10 minutes and gently press the pastry into the apples, allow to cool fully. To reheat during service, warm for 8 minutes at 180c.