Ingredients

• 200g/7oz ready-made puff pastry
• little plain flour
• for dusting
• 100g/3½oz caster sugar
• 60g/2¼oz unsalted butter
• cubed
• plus extra
• melted
• for brushing
• 600g/1lb 5oz Braeburn apples
• peeled
• cored and cut into quarters
• 175ml/6fl oz double cream
• ½ tbsp icing sugar
• 1 tbsp calvados
• 1 fresh mint sprig
• to decorate

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work surface to a circle a little larger than the rim of a 20cm/8in ovenproof frying pan.
• Place the frying pan over a medium heat
• pour in the sugar and cook until it turns light brown and starts to smoke a little. Do not stir
• simply move the pan around a little if required – it will take 5 minutes or so.
• Remove the pan from the heat and add the cubed butter. Stir until combined
• then arrange the apples in the pan
• starting from the outer edge and working towards the centre. Brush the apples with the melted butter and place the pastry on top
• tucking it in at the sides. Prick the pastry several times with a fork. Bake the tart for 20–25 minutes
• or until risen and golden brown. Leave to cool for 10 minutes.
• Meanwhile
• make the calvados cream. Place the cream and sugar in a bowl and whisk until it starts to form soft peaks. Add the calvados and stir gently.
• Serve the tarte tatin with the calvados cream in a small bowl
• topped with the mint.