Spiced Apple Tarte Tatin

Roll the pastry until about 3mm thick, and cut around a 24cm plate to make a large circle. Cut three small slits in the pastry, then move onto a lined tray to chill in the fridge. Meanwhile, spread the butter evenly over the bottom of a 20cm ovenproof pan. Cover with the sugar and spiced, then arrange the apple pieces on top, overlapping one another.
Preheat the oven to 210C. Place the pan on the hob and cook for about 10 mins, or until the sugar and butter melt and form a caramel - resist the urge to stir! Remove from the heat, lay the pastry circle on top, then bake for 35-40 mins or until golden and puffed. Remove from the oven and rest for 5 mins, then turn upside-down onto a serving plate and enjoy with crème fraîche.

30 mins

6 serving

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