Tarte Tatin

Preheat your oven to 180°C/160°C fan/gas 4. While the oven heats, peel, quarter, and core the apples.

In a flameproof 20cm ceramic Tatin dish or a 20cm ovenproof heavy-based frying pan, add the sugar and place it over medium-high heat. Cook the sugar for 5-7 minutes, watching it carefully until it transforms into a dark amber caramel syrup and just begins to smoke. Take it off the heat and stir in the 60g diced chilled butter.

Bake the tart in the oven for 30 minutes. Remove the dish from the oven and carefully place the disc of frozen puff pastry on top; it will start to defrost quickly.

Tuck the edges of the pastry down the inside of the dish and use a knife to prick a few holes in the pastry. This helps steam escape. Return to the oven and bake for another 40-45 minutes, until the pastry is golden brown and crisp.