Cherry Tarte Tatin

Preheat the oven to 220C. Roll out the pastry and cut out a 22cm circle, using a dinner plate as a guide. Gently melt the butter and sugar in an ovenproof frying pan until just golden. Remove from the heat and add the cherries to the pan.
Cover the cherries with the pastry disc and tuck the edges inside the pan. Place the pan in the oven for 25 mins or until the pastry is golden and crisp. Leave to stand for 5 mins, then turn onto a plate. Serve with the cream.

45 mins

6 serving

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