Tarte tatin

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Heat the oven to 180°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 180°C fan.

Peel, core and quarter apples. Use the edible prepared apple weight shown in the ingredient list; the source whole-fruit weight includes peel and cores.

Roll pastry if needed and cut a circle about 2 cm wider than the pan. Refrigerate until needed.

Heat sugar and water in the ovenproof pan, stirring only until dissolved. Boil without stirring until amber; swirl the pan gently if colouring unevenly. Carefully stir in butter and vanilla.

Arrange apple pieces tightly in the caramel, rounded sides down. Cook gently for 10–15 minutes until starting to soften and the juices thicken.

Lay the cold pastry over the apples, tuck the edges inside the pan and cut steam slits.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 200°C conventional / 180°C fan for 25–35 minutes until pastry is risen, crisp and golden.

Take the bake out of the oven and set it on a heatproof surface.

Stand for 10 minutes so the caramel settles while remaining fluid.

Place a larger serving plate over the pan and invert with dry oven gloves, keeping hands clear of hot caramel. Replace any apples left in the pan and serve warm.