French Tarte Tatin

• 6 firm apples (Cox or Granny Smith), peeled, quartered
• 150g sugar
• 80g unsalted butter
• 1 sheet puff pastry or shortcrust pastry
• Vanilla ice cream or crème fraîche to serve

Instructions

1. 1

   Melt butter in a 25cm ovenproof skillet. Add sugar and cook until amber caramel forms.

2. 2

   Arrange apple quarters tightly in the caramel, curved side down.

3. 3

   Cook on the hob 10 minutes until apples begin to soften.

4. 4

   Cover with pastry, tucking edges around the apples.

5. 5

   Bake at 200°C (400°F) for 25 minutes until pastry is golden.

6. 6

   Rest 5 minutes. Place a plate larger than the skillet on top. Flip quickly.

7. 7

   Serve warm with vanilla ice cream.

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