1 The day before you want to bake your tarte Tatin, peel core and quarter the apples, then place on a tray or plate and cover with clingfilm. Put the apples in the fridge overnight to dry them out. This step will help to reduce the amount of liquid in the baked tarte Tatin.

2 When you are ready to bake, preheat the oven to 190 degrees (170 degrees fan).

3 Cut a 20cm circle of puff pastry and prick a few times with a fork. Place on a sheet of parchment paper and freeze for about 15 minutes while preparing the caramel and apples.

4 Sprinkle the sugar into a large frying pan and place over a medium heat. Cook the sugar for about four to five minutes, swirling the pan regularly, until the sugar turns to a very dark amber colour. Add the diced butter, swirl again to melt, then turn the heat to low.

5 Remove the apple quarters from the fridge and add to the pan, turning to coat in the caramel. Cook for about 10-15 minutes, turning every so often, taking care that the caramel doesn’t burn. Remove from the heat and set aside to cool slightly.

6 To assemble the tart, carefully arrange the apples in a circle around the edge of an 18cm heavy skillet pan or non-stick cake tin, cut side down. If using a cake tin, make sure it is not loose-bottomed.

7 Continue to arrange the apples in the middle, then gently press down to ensure the apples are tightly packed. Pour the caramel on top, then remove the puff pastry disc from the freezer and lay on top of the apples, tucking the pastry down the sides of the pan.

8 Bake for 40-45 minutes, until the pastry is puffed up and golden brown.

9 Carefully remove from the oven and leave to cool in the pan for about an hour before running a knife around the edges and inverting on to a serving plate.