Upside-down apple tart (Tarte Tatin)

1. Peel and core the apples and cut them into large wedges.

2. In an ovenproof, handle-less pan, cook a dry caramel from the sugar, then stir in the butter.

3. Arrange the apple wedges tightly in the caramel and cook over medium heat for a few minutes until they soften and take on colour.

4. Lay the puff pastry over the top of the apples, tucking the edges gently down the inside.

5. Bake in a 200 °C oven for about 25-30 minutes until the pastry is golden.

6. Rest for a few minutes, then carefully turn it out onto a plate so the caramelised apple is on top; serve lukewarm.

Tip: Tarte Tatin bakes upside down – apples in the caramel, pastry on top. Be careful but quick when turning it out; a spoonful of whipped cream or vanilla ice cream is perfect with it.