Tarte tatin with homemade clotted cream

Method

1. Preheat the oven to 120C/gas ½.

2. For the clotted cream: pour the double cream into a large baking tray or ovenproof dish and cook in the oven for 40 minutes.

3. Remove from the oven, pour the cream through a fine sieve into a bowl and set aside to cool. Once it has cooled to room temperature, transfer to the fridge to chill for 1-2 hours until set.

4. For the tarte tatin: preheat the oven to 180C/Gas 4.

5. Spread the butter in an even layer over the bottom of a 20-25cm diameter, heavy-based, ovenproof pan.

6. Sprinkle over the sugar then arrange the apple halves neatly on top, cut-side up.

7. Cut a circle of puff pastry slightly larger than the pan and lay it on top of the apples, tucking it in around the edges like a blanket. Prick a small hole in the centre of the pastry to allow any steam to escape during cooking.

8. Place the pan over a medium heat and cook gently for 5-10 minutes until a golden-brown caramel forms around the edges of the pan.

9. Transfer the pan to the oven and bake for 1 hour, or until the pastry is completely cooked through, crisp and golden brown.

10. To serve, place a serving dish over the pan and carefully flip it over so the tarte tatin is served apple-side up. Serve in slices with generous spoonfuls of chilled clotted cream.