Tarte Tatin

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1ShapeRoll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide.
2. 2Lightly prick all over with a fork, wrap in cling film on a baking sheet and freeze while preparing the apples.
3. 3Heat oven to 180C/160°C / 325°F fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic Tatin dish or a 20cm ovenproof heavy-based frying pan and put the over a medium-high heat.
4. 4Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and mix in the 60g diced chilled butter.
5. 5To assemble the Tarte Tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion.
6. 6Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
7. 7BakeBake for 30 mins, then remove and put the disc of frozen puff pastry on top – it will quickly defrost.
8. 8Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake in the oven for a further 40-45 mins until the pastry is golden brown and crisp.
9. 9RestLet it cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices.
10. 10ServeServe with crème fraîche or vanilla ice cream.