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Tarte Tatin

This is a simplified version of the French classic caramelised apple flan. It keeps well in the fridge for a few days. For 4-6 people:

• 1lb cooking or eating apples, peeled, cored and thinly sliced
• 3-4 oz dark brown sugar, depending on your apples
• ½ -1 tsp cinnamon, to taste
• Shortcrust pastry made with 4oz flour and 2oz butter

Grease an 8-9 inch solid sponge tin and line with a circle of greaseproof paper
Cover the base with brown sugar, pressing down to make an even layer
Sprinkle with the cinnamon
Arrange the apple slices neatly, remembering that the bottom layer becomes the top

Roll out the pasty to a circle that just fits within the tin
Cover the apple slices with the pastry and press down gently

Bake in a preheated over at Gas Mk 4/160C Fan/180C for around 40 minutes or until the pastry is golden

Cool completely in the tin and the turn out onto a large plate
Serve with cream or crème fraiche