When you tuck your puff pastry around the apples make sure it reaches right down to the base of the pan. This will give you the glorious sticky-edged pastry you see above. This particular recipe will give you enough for four – perfect for a family meal or entertaining. Feel free to keep things simple by buying good quality ready-made puff pastry.

Tarte Tatin ingredients: (to serve 4)

• 80g butter, softened
• 80g sugar
• 4 apples (Braeburn or Spartan), halved
• ready-rolled puff pastry

You will need a heavy-based pan suitable for the hob and oven, 15-18cm in diameter

Method:

Pre-heat your oven to 180ºC/gas mark 4.

Cut the puff pastry to the same diameter as the pan (using the pan as a template). Lay a damp tea towel on top of your puff pastry disc to keep it from drying out.

Evenly spread the butter on the bottom of the pan and cover with the sugar. Arrange your apples, cut side down, neatly in the pan.

Place the puff pastry disc on top of the apples and tuck it in neatly round the sides. Then, make a small hole in the centre of the pastry.

Place on the stove and cook gently until the caramel around the sides starts to turn a light brown. Place in a hot oven, set to 180ºC, and allow 1 hour to 1 hour 10 minutes for the pastry to cook properly.

Clotted Cream ingredients:

(This can be made in advance.)

• Double cream

Method:

Pour a thin layer of double cream into a baking tray or ovenproof dish and place in the oven for 40 minutes at 120ºC. When it is cooked, pass through a fine sieve and chill so that it sets.