Tarte Tatin.

This is a very special desert that need a little time to work on and get just right but the way I make it will cause some to throw up their hands and shout you do not make it like that. And they will be right but this is not for how to make it properly but how to make it and know that it has worked. In fact this is a cheats method but the end result will give you, I hope, a good if not perfect result.

Ingredients you will need are

12 dessert apples

3 tbsp water

100g/3½oz caster sugar

100g/3½oz cold unsalted butter

300g/11oz all-butter puff pastry

Now all depending on how you are going to be making this you will need to start by rolling your pastry slightly larger than the diameter of the tarte tin. Then prick it with a fork and put it in the freezer, this will give the best result when baking the pastry

Now peel and core your apples so you end up with 24 apple halves. Now you want to set out the tin or tins that you are going to make the tarte in and then get a large deep sided frying pan and set it on a medium high heat.

Add the butter and the sugar to the pan with a little of the water and let it all sat to melt together. On the odd occasion give it a little stir but not too much and let it start to caramelise. As it turns brown add the apples and let them cook in the caramel for a little and then take it off the heat.

You want to let it cool just a little and then arrange your apples presentation side down. That is to say you want the core side facing up wards so when you turn it out the apple will be facing the right way up. Once you have your apples in place then you can add whatever caramel that is left in to the dishes. Then let it all cool until you are ready to back them.

Cover the caramelised apple with a piece of frozen puff pastry, the pastry will soften quickly so you can force it down over the apple to cover them. You do not want a puff pastry top, you want a crust. And then put it in a preheated the oven set at180c/350f. It will take about 20 to 25 minutes to back. When ready to serve place a plate on top of the tarte and then turn over and remove the tin that is has been backed in.

What you should end up with is a lovely caramelised apple Tarte Tatin, all you will need then is some good ice cream and you will be in dessert heaven.