Tarte Tatin

Directions

• Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide
• Lightly prick all over with a fork, wrap in cling film on a baking sheet and freeze while preparing the apples
• Heat oven to 180C/160C fan/gas 4
• Peel quarter and core the apples
• Put the sugar in a flameproof 20cm ceramic Tatin dish or a 20cm ovenproof heavy-based frying pan and place over medium-high heat
• Cook the sugar for 5-7 minutes to a dark amber caramel syrup then turn off the heat and stir in 60g diced chilled butter
• Arrange the apple quarters very tightly in a circle around the edge of the dish rounded-side down then fill the middle, pressing to remove gaps
• Brush the fruit with the melted butter
• Bake for 30 minutes then remove and place the disc of frozen puff pastry on top and tuck the edges down inside the dish
• Prick a few holes in the pastry to allow steam to escape and bake for a further 40-45 minutes until the pastry is golden and crisp
• Allow to cool to room temperature for 1 hour then run a knife around the edge of the dish and invert onto a large serving plate
• Serve with crème fraîche or vanilla ice cream