Honeyed apple tarte tatin

This is a classic with a honey twist. It’s perfect to finish a special meal and to start the year on a sweet note 50g caster sugar

50g honey

1 vanilla pod, split and seeds scraped out

METHOD:

Line the base of a 24cm ovenproof tart dish with a circle of baking paper.

Pour over the caramel and arrange the apples snugly on the caramel with the cut face upwards.

Roll out a disc of pastry large enough to cover the pan and lay it over the apples.

Gently prick with a fork, then put in the oven.

Bake for 20-30 minutes until the pastry is nicely browned.

To serve, put a large plate on top of the pan and invert onto a plate - being careful not to burn yourself as you do as the caramel will be hot!

Serve warm or at room temperature on its own or with cream or ice cream.