Tarte Tatin

Peel, core and quarter the apples, then cut each quarter in half lengthways so you have 8 pieces per apple — smaller pieces pack tightly and soften evenly. Dust a clean surface lightly with flour and roll the puff pastry into a circle roughly 26cm in diameter and 3–4mm thick. Cut a clean 24cm circle using a plate as a guide. Slide onto a parchment-lined tray and refrigerate uncovered.

Refrigerate the rolled pastry disc for at least 30 minutes to relax the gluten and prevent shrinkage.

Place a 22–24cm oven-safe heavy skillet (cast iron or stainless steel) over medium heat. Add the caster sugar in an even layer and cook without stirring for 8–10 minutes until it melts and turns a deep amber colour (like dark honey) at the edges — swirl the pan gently only if hot spots appear.

Remove the pan from the heat and immediately dot the cold butter cubes evenly across the caramel, then scatter the sea salt. Stir gently with a heatproof spatula until the butter is fully incorporated and the caramel is glossy.

Arrange the apple pieces on their sides in tight concentric circles in the caramel, packing them as densely as possible — they will shrink considerably. Preheat your oven to 190°C, or 170°C for a fan oven, or gas mark 5.

Return the pan to medium heat and cook the apples in the caramel for 20–25 minutes, until the caramel is bubbling and thick and the apples have softened and collapsed into a single compact layer — you should be able to press them down with a spatula with little resistance.

Remove from the heat and allow to cool for 5 minutes, then lay the chilled pastry disc directly over the apples, tucking the edges down inside the pan around the apples with a spoon.

Bake on the middle shelf of the preheated oven for 25–28 minutes, until the pastry is deeply golden brown and puffed.

Remove from the oven and rest in the pan for exactly 10 minutes — no longer or the caramel will set and the tart will stick. Place a large, lipped serving plate firmly over the pan and invert in one confident movement. Rearrange any displaced apple pieces with a spoon. Serve warm with crème fraîche.