Tarte tatin

Serves 6

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Method

Preheat the oven to 200˚C/400˚F/Gas 6. Roll out the pastry until it is 3mm thick and cut it into a round disc to fit as a lid a little bit wider than the pan. Cover the pastry with cling film so that it doesn’t dry out and put in the fridge. Peel, core and cut the apples into halves lengthways.

Melt the butter and sugar in the pan until they start to foam and begin to lightly caramelise. Quickly place the apple halves cut side up in the caramel mixture, arranging them tightly together with a few small gaps, then sprinkle with cinnamon. Put a lid on the pan and cook over a low to medium heat for around 5-8 minutes, allowing the caramel to bubble up and over the apples until they are slightly soft, the caramel has started to turn a darker brown and you get a lovely toffee sauce.

Place the pastry circle on top of the apples, firmly tucking down the sides with a knife so that the edges reach the caramel in the pan. Place on the top shelf of the oven and bake for 25-30 minutes until the pastry is golden brown and well puffed up.

Remove from the oven and leave for an hour for the flavours to infuse. When ready to serve, put the pan back on the hob and gently reheat. Then put a serving dish over the pan and, holding it firmly in place, quickly flip upside down so the pastry is underneath. Serve with whipped cream.