Tarte Tatin 🍎

Method

1. 1

   Roll the pastry to 3mm thick, cut a 26cm circle, prick it all over with a fork and rest it in the freezer while you cook the apples.

2. 2

   Melt the sugar in a 24cm ovenproof pan with the lemon juice until it turns a deep amber caramel — swirl, don't stir.

3. 3

   Take off the heat and drop in the butter; when it stops spitting, pack the apple halves upright and tight into the caramel, cut sides down.

4. 4

   Return to low heat and braise the apples for 20–25 minutes until a skewer slides in easily and the caramel clings to the fruit.

5. 5

   Drape the pastry over the apples, tuck the edges down the pan wall, and bake at 180°C fan for 35–40 minutes until deeply golden.

6. 6

   Let it settle 5 minutes, then invert onto a plate — any escaped caramel pours back over the top. Serve warm with crème fraîche.