Tarte tatin

• all-butter puff pastry↗300g g
• plain flour↗

  for dusting

• dessert apples↗6

  (about 900g/2lb), such as Braeburn, Cox’s Orange Pippin or Adam’s Pearmain

• golden caster sugar↗100g g
• unsalted butter↗85g g

  (60g/21/4oz chilled and diced, 25g/1oz melted)

• crème fraîche↗

  (full-fat please!) or high-quality vanilla ice cream, to serve

Step-by-step instructions

1. 1

   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, place on a baking sheet, then cover and freeze while preparing the apples.

2. 2

   Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatat dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.

3. 3

   To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.

4. 4

   Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.

5. 5

   Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.