Tarte Tatin

Begin by rolling the puff pastry on a lightly floured surface to a delicate 3mm thickness, forming a perfect 24cm circle using a plate as your guide. Prick the pastry lightly all over with a fork to prevent bubbling during baking. Wrap it tightly in cling film and set it on a baking sheet to freeze while you prepare the luscious filling. Preheat your oven to 180°C (160°C fan/gas mark 4) to ensure it's ready once your tart is assembled. Peel, quarter, and core the six Braeburn apples, preparing them neatly for caramelization. Place 100g of caster sugar in a flameproof 20cm ceramic Tatin dish or a sturdy ovenproof frying pan and heat over medium-high. Watch closely as the sugar transforms over 5 to 7 minutes into a rich dark amber caramel syrup—take care as it can quickly go from perfect to burnt. When it just begins to smoke gently, turn off the heat and quickly stir in 60g of chilled, diced butter until it melts and combines into a silky, glossy caramel. Carefully arrange the apple quarters rounded-side down in a tight circle around the edge of the caramel, then fill in the center similarly. Press the apples gently by hand to snug them together without gaps—this is key to a unified, beautiful tart. Brush the apple surface with the melted buttery caramel to enrich the flavor and shine. Slide the dish into the oven and bake for 30 minutes, allowing the apples to soften and soak in the caramel. Remove the dish, then swiftly place the frozen puff pastry disc on top; it will defrost quickly upon contact with the warm fruit. Tuck the edges of the pastry down inside the dish to encase the apples securely. Prick a few small holes in the pastry with a knife to let steam escape, preventing sogginess. Return the dish to the oven and bake for an additional 40 to 45 minutes until the puff pastry turns gorgeously golden brown and crisp. Once out of the oven, allow the tart to cool to room temperature for about one hour — this resting time lets the caramel thicken to perfection. To serve, run a sharp knife around the edge to loosen the tart, then place a large, deep serving plate over the dish and invert confidently. The beautiful caramel-coated apples will glisten invitingly. For an extra indulgent touch, serve with a generous spoonful of crème fraîche or smooth vanilla ice cream, which beautifully complement the tart’s rich sweetness.