Tarte Tatin with thyme

This is such an easy recipe to make, but you need to follow the steps to make it perfectly. Cook the caramel until it is light golden and immediately place the apples on top, followed by the puff pastry, then put it straight into the oven. You can make it a few hours ahead and just let it sit on the side, then reheat it in a low oven. I love to serve mine with a dollop of crème fraîche. Try plums, pears or peaches instead of apples.

SERVES SIX INGREDIENTS

165g caster sugar

100ml water

65g unsalted butter

2 tsp chopped thyme leaves, plus 6 sprigs, to decorate 4 dessert apples, peeled, cored and quartered

3 sheets of ready-rolled puff pastry, defrosted if frozen Crème fraîche, to serve

METHOD

Preheat the oven to 180C/160C fan/Gas 4.

Place a cast-iron or ovenproof frying pan over a low heat, add the sugar and water and heat, stirring, until the sugar has