Tarte Tatin

Steps

1. 1
   Heat the oven to 200°C (180°C fan).
2. 2
   Scatter the sugar over the base of a 24 cm ovenproof frying pan and melt it over medium heat without stirring, swirling the pan, until it turns a deep amber.
3. 3
   Take off the heat and stir in the butter until the caramel is smooth.
4. 4
   Toss the apples in the lemon juice and pack them tightly into the caramel, rounded side down, standing them on their edges, because they shrink as they cook.
5. 5
   Return the pan to medium heat and cook for 15–20 minutes, basting with the caramel, until the apples are tender at the edges and the juices have reduced to a thick, dark syrup.
6. 6
   Roll the pastry 3 mm thick and cut a circle 2 cm wider than the pan. Lay it over the apples, tuck the edges down inside the pan and prick a few holes.
7. 7
   Bake for 25–30 minutes, until the pastry is risen and deep golden.
8. 8
   Rest for 5 minutes, run a knife around the edge, put a plate over the pan and turn it out in one confident movement, protecting your arm from the hot caramel. Put back any apple that sticks.
9. 9
   Serve warm with crème fraîche.