Method

1. Pre-heat oven to 350F / 180C.
2. In two 6 in / 15 cm high-sided copper pans, push 100 g of the butter into each pan and sprinkle 100 g sugar over the butter in each pan.
3. Place four apple halves, core-side facing up, onto butter and sugar in pan.
4. Place cinnamon stick and vanilla pod in between the apple halves to resemble a cross.
5. Stretch pastry over the apples pushing pastry down between the apples and the sides of the pan.
6. Prick pastry 4-5 times using a fork.
7. Place tarts in fridge and allow pastry to rest for 1 hour.
8. Over a medium to high even heat, on preferably an electric stove or BBQ, begin to caramelize sugar and butter (NB. you won’t be able to see the full extent of the sugar colouring but if you gently swirl the pan, you will get glimpses down the side of the pastry of the colour the sugar is turning – this should take around 4-5 minutes).
9. Transfer tarte tatin to preheated oven and cook until the pastry is golden brown, approximately 18-22 minutes.
10. Once the tarts come out of oven, it is best to allow them to sit for around 1 hour to allow all flavours to amalgamate.

To make the caramel sauce

1. Place the sugar in a saucepan over a medium to high heat and allow sugar to dissolve.
2. Once sugar has turned to liquid and begins to change colour, keep a careful eye on it as sugar will change colour and burn quickly.
3. You need sugar to turn golden brown before adding cream.
4. Once cream is incorporated, remove from heat and allow to cool slightly.

To serve tarte tatin

1. Place pans with tarts over a high heat until the caramel in the bottom begins to bubble.
2. In a swift movement, turn tarte tatin over onto a clean plate, discarding vanilla and cinnamon stick.
3. If the plate is a little messy, it may be easier to transfer tarte tatin to a clean plate to serve.
4. Drizzle caramel sauce around tarte tatin and serve with vanilla ice-cream.
5. One tarte tatin will serve two people.