Tart tatin with Calvados crème fraîche

Method

1. For the tart tatin: preheat the oven to 180C/gas 4.

2. Heat the sugar and water together in a heavy-based ovenproof frying pan over a medium heat until the sugar has dissolved into a syrup.

3. Allow it to bubble and turn golden, swirling the pan to help evenly caramelise the sugar (do not use a spoon or any other utensil to stir the caramel or it will crystallise).

4. Remove the pan from the heat and add the butter (take care because the caramel will splutter and spit at this stage). You can now use a wooden spoon to gently stir the butter into the caramel until smooth.

5. Tip the apple quarters into the hot caramel, place the pan over a low heat and cook very gently for 3-4 minutes, turning the apples once.

6. Taking care not to burn your fingers, rearrange the apple quarters into a spiral pattern in the pan then lay the sheet of puff pastry over the apples, tucking the edges of the pastry in around them like a blanket.

7. Transfer the pan to the oven and cook for about 25 minutes, or until the pastry is golden. Remove from the oven and leave to stand for about 5 minutes.

8. For the calvados crème fraîche: while the tart is standing, mix together the crème fraîche, sugar and Calvados or Pommeau.

9. Turn the tart tatin out, pastry-side down, onto a deep plate to catch all the caramel and cooking juices. Serve slices of warm tart tatin with the cold calvados crème fraîche.