RUSSET AND RUM TARTE TATIN

Preparation 15 minutes Cooking about 40 minutes Serves 6 conservatively, 4 if you’re feeling indulgent A decent tarte tatin is one of the cornerstones of the orchard repertoire – I have made countless variations over the years, but this has to be my favourite. If you prefer, the rum can be replaced with Calvados and the results are equally enjoyable, although it does compromise the pleasingly alliterative recipe title somewhat...

4 Russet apples 60g golden caster sugar 40g light soft brown sugar 50g butter 50ml dark rum 150g puff pastry

1 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Peel, core and halve the apples. For the caramel, melt the sugars on the hob in a heavybottomed, 20cm ovenproof pan. Keep a watchful eye on this; when it starts to smoke, take the pan off the heat and stir in the butter and rum. Mix through quickly and thoroughly. 2 Turn the heat down, return the pan to the hob and cook the apples in the caramel for 5 minutes or until they start to soften slightly. Arrange the apples curved-side down in the pan and set to one side (off the heat). 3 Roll the puff pastry out thinly and use a 22cm-23cm plate as a guide to cut out a large pastry circle. Drape it over the apples, tuck the edges in around the fruit and bake for 20-25 minutes, or until the puff pastry is firm and golden. 4 Let the tarte tatin cool for 5 minutes, place a plate on top of the pastry and carefully turn over. Remove the pan and spoon over any leftover caramel. Eat immediately.