Tarte Tatin

1. Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Prick all over with a fork, wrap in cling film on a baking sheet, and freeze while you prepare the apples.
2. Heat the oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm Tatin dish or ovenproof heavy-based frying pan over medium-high heat. Cook the sugar for 5 to 7 minutes to a dark amber caramel that's just starting to smoke, then take it off the heat and stir in the diced chilled butter.
3. Arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill the middle the same way. Press gently with your hands to close any gaps, then brush the fruit with the melted butter.
4. Bake for 30 minutes, then lay the disc of frozen puff pastry on top; it will defrost quickly. Tuck the edges down inside the dish and prick a few holes to let steam escape. Bake for a further 40 to 45 minutes, until the pastry is golden and crisp.
5. Leave to cool to room temperature for an hour, then run a knife around the edge and invert onto a serving plate deep enough to hold the juices. Serve with crème fraîche or vanilla ice cream.

Tips from the ZestyPlate Kitchen

• Take the caramel to a deep amber for real depth of flavour, but stay by the pan so it doesn't tip over into burnt.
• Pack the apples in tightly. They shrink as they cook and you want no gaps.
• Choose a firm apple that keeps its shape rather than one that turns to mush.
• Let it settle briefly before turning out, but don't leave it so long that the caramel sets and grips the dish.