Tarte Tatin

How to prepare a delicious tarte tatin

• Make a shortcrust pastry from the flour, sugar, butter, egg and a pinch of salt.
• Wrap in cling film and chill in the refrigerator for around 30 minutes.
• Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
• Peel and core the apples.
• Cut into quarters, or smaller depending on the size.
• Drizzle with lemon juice and mix well.

For the caramel

• Melt the butter in a non-stick frying pan.
• Stir in the sugar and caramelise slightly.
• Stir the apple wedges into the mixture and cook briefly.
• Remove from the heat and arrange in the tart tin like a fan.
• Roll the pastry out to slightly larger than the tin and place over the apples like a lid.
• Fold the edges inwards and press down gently.
• Bake for around 20 minutes until golden brown.
• Take out of the oven and leave to cool for around 10 minutes, then release the edge with a small knife and turn the tart out onto a cake plate.
• Best served warm, with vanilla ice cream, crème fraîche or a spoonful of whipped cream.