Instruction

• 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 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
• 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
• 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
• 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