Apple tarte tatin

In a 20cm, deep, ovenproof pan, melt 100g butter. Stir in ¾ cup caster sugar, 2 tbsp brandy and ½ tsp vanilla. Simmer 4 mins until golden around edge.

Arrange 5 peeled, cored, quartered apples in pan. Simmer 4-5 mins, basting occasionally, until sauce has thickened.

Cover with 1 puff pastry circle. Tuck edges in. Bake, 190°C, 25-30 mins, until pastry is puffed and golden. Invert onto a plate. Serve with ice-cream.