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Tart Tatin

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Method

1. Pre-heat the oven to 190°C, fan 175°C, gas 5.

2. Place the Clover, sugar and water into a 20cm non-stick frying pan. Place over a gentle heat. Use a whisk, heat and combine the ingredients, but don’t be tempted to heat the mixture up too quickly.

3. As the sugar and Clover mixture begins to brown and look golden, arrange the apple quarters, rounded side down, neatly on the bottom of the frying pan and continue to cook on a low heat for approximately 8-10 minutes.

4. As the juices cook out of the apples, the sauce should develop a lovely dark rich caramel. Remove from the heat.

5. Roll out the pastry into a rough circle, roughly the diameter of the frying pan and place over the fruit. Fold in any overlapping bits of pastry.

6. Bake in the oven for 20 minutes until the pastry is browned and looks crisp on top.

7. Remove from the oven and rest for 5 minutes before placing a large serving plate inverted on top, tip the frying pan upside down and leave for a few seconds so the apples un-stick – help them along with a palette knife if they need releasing.

8. Serve immediately with cold pouring cream