Apple tarte Tatin

Prep time: 20 mins Chilling time: 1 hour Cooking time: 1 hour Serves 8

FOR THE PASTRY: 115g butter, cubed 125g plain flour 1 tsp sugar 1/2 tsp salt 3 tbsp sour cream

FOR THE FILLING: 4 apples 2 tbsp lemon juice 2/3 cup plus 2 tbsp sugar 4 tbsp butter yogurt, to serve

1 To make the pastry, place the butter in a bowl in a warm place. In a separate large bowl, mix together the flour, sugar and salt.

2 Use your hands to work the butter into the flour until it forms small, peasized pieces. Stir in the sour cream with a fork. Form the pastry into a ball and shape into a disc. Wrap with cling film and refrigerate for an hour.

3 Meanwhile, prepare the filling. Peel and halve the apples lengthwise. Reserve half an apple, and slice the remaining apple pieces lengthwise. Core all the apple pieces then place them in a bowl and sprinkle with lemon juice to prevent them from turning brown.

4Sprinkle 2 tbsp sugar over the apple pieces and toss well to coat them with the lemon juice and sugar.

5 Melt the butter in an ovenproof pan (or individual pans) over a medium heat. Cast iron pans work particularly well for this dish. Swirl the butter so it coats the sides of the pan as well as the base. Sprinkle 2/3 cup of sugar over the butter in an even layer. Remove the pan from the heat.

6 Place the apple half, cut side up, in the centre of the pan. Fan the remaining apple slices, with the narrow side pointing towards the centre, around the centre piece. Place them at an angle to fit them all in.

7 Return the pan to a medium heat and gently cook, without stirring the apples, until the sugar-butter mixture turns a deep caramel colour, which will take 20 to 30 minutes. Carefully remove the pan from the heat and place it on a baking sheet, ensuring the apples are not disturbed.

8 Preheat the oven to 190°C. Roll out the pastry to 28cm, if using a 23cm pan, or 30cm, if using a 25cm pan. Place the pastry over the apples and gently tuck the edges inside the pan. Take care when doing this and use a fork, as the pan will be hot.

9 Place the pan in the oven and reduce the heat to 180°C. Bake for 30 to 40 minutes until the pastry is browned. Remove from the oven and allow to cool.

10 Once cooled, place a serving platter upside down over the pan and carefully flip over, releasing the tarte tatin from the pan on to the platter. Serve warm with yogurt and garnish with fresh berries and mint.