Tarte Tatin

This traditional French pud has always been a favourite as the sugar forms a delicious sticky toffee coating that's impossible to resist.

3 large french golden delicious or gala apples (sliced into 12ths)
300g puff pastry
50g unsalted butter, thinly sliced
50g soft brown sugar (with 1/2 tsp cinnamon added)

Peel, core and slice the apples into 12ths. Leave them uncovered in a bowl or on a baking tray for, uncovered for 3-4 hours. You want them to turn slightly brown to give a better colour when cooked.
Cut the butter into slices and lay them in the bottom of a 8inch ovenproof pan (we use an old frying pan which the handle had fallen off). Arrange the apple 12ths neatly around the pan in a nice pattern and sprinkle over the sugar. Put the pan over medium heat until the butter and sugar have melted, dissolving the sugar and creating a light caramel. Remove the pan from the heat.
Preheat the oven to 180º. Arrange the pastry (an 8 inch circle) over the apples and carefully tuck the edges down the sides of the pan. Be careful not to burn your fingers as the caramel is hot! Put the pan into the hot oven and bake for 20 minutes until the pastry is brown and crisp. Once cooked remove the tarte form the oven and place the serving plate in the pan to cover the pasty. Quickly flip the pan over, your tarte should now be apple side up! Reposition any stray apple pieces and cut the tarte into individual slices. Serves 6-8.

This dish is delicious served with locally made vanilla ice-cream or creme fraiche. If there is any tarte leftover stick them in the fridge, they make superb elevenses with a cup of coffee the next day!