Step 2

Heat the oven to 180C / 160C fan / Gas 4. Peel, quarter and core the apples.

Step 3

Put the sugar in a flameproof 20cm tatin dish or heavy ovenproof frying pan over medium-high heat. Cook for 5 to 7 minutes until the sugar becomes a dark amber caramel just starting to smoke. Turn off the heat and stir in 60g of the diced chilled butter.

Step 4

Arrange the apple quarters tightly in a circle around the edge of the dish, rounded side down, then fill in the centre. Press gently to eliminate gaps. Brush the fruit with the remaining melted butter.

Step 5

Bake for 30 minutes, then remove and quickly lay the frozen pastry disc on top — it will defrost rapidly. Tuck the pastry edges down inside the dish and prick a few holes for steam. Return to the oven and bake for a further 40 to 45 minutes until the pastry is golden brown and crisp.

Step 6

Cool in the dish for 1 hour. Run a knife around the edge, then invert onto a deep serving plate to catch the juices. Serve with crème fraîche or vanilla ice cream.