Tarte Tatin

Method

Preheat the oven to 200°C and peel, halve and core the apples, tossing them with lemon juice. In a 28cm round ovenproof frying pan, melt the butter with the caster sugar over medium heat, stirring until caramelised to a light amber colour, then remove from heat. Arrange the apple halves cut-side up in the caramel in concentric circles, packing them tightly, then sprinkle with vanilla extract. Place the pan on the hob over medium heat for 3-4 minutes to allow the apples to soften slightly and release their juices. Lay the pastry sheet over the apples, tucking the edges down inside the pan, then bake for 25-30 minutes until the pastry is golden and puffed. Allow to cool for 5 minutes, then carefully invert onto a serving plate, revealing the glossy caramelised apples.