Method

• Preheat your oven to 190˚C
• Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it's just over 0
• 5cm thick
• This will be enough to cover the ovenproof frying pan you'll be cooking the tarte Tatin in, leaving about 5cm extra around the edge
• Put the pastry to one side for now
• Peel your apples, then halve them horizontally and use a teaspoon to get rid of the seeds and core
• Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds and pod
• Let the sugar dissolve and cook until the mixture forms a light caramel
• Just please remember never ever to touch or taste hot caramel, as it can burn really badly
• Once the caramel looks and smells delicious – it should be a lovely chestnut brown – add your halved apples
• Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening
• Add the cubed butter, then lay the pastry over the top
• Quickly and carefully tuck the pastry down right into the edges – it's best to use a wooden spoon so you don't touch the caramel
• Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges
• Take it out of the oven
• To make it look like a tarte Tatin you need to turn it out, which isn't hard – but you do need to be careful with that hot caramel
• So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board
• Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out (remember you can go to www
• jamieoliver
• com/how-to and see a video of how to do this safely)
• Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with a spoonful of crème fraîche or ice cream