[To ensure the tart doesn’t have an overflow of liquid caramel the apples are prepped and allowed to dry out overnight.]

Peel 7-8 apples (Cox, Braeburn, Gala – or another variety that holds its shape nicely when cooked). Cut each apple into half (or thirds) and then core them. Refrigerate overnight (up to 24hrs) uncovered.

Take a ready-made puff pastry dough (or substitute with shortcrust if you prefer), roll it out and cut to a circle slightly larger than the size of a round baking dish (around 20cm, heavy-based, that can go from stovetop to oven). Set aside in the fridge.

Melt 60g butter/plant butter in the pan on the stovetop. Stir in 150g sugar. Arrange the apple pieces cut side up on top of the sugar, making sure they are tightly packed, and somewhat overlapping. Don’t worry if it looks messy at this point.

Cook for 20-25 minutes on a medium heat until a deep caramel forms. Do not stir or move the apples while cooking but rotate the pan every so often to even out the cooking. Press the apple gently down with a spatula to pack them in as they cook down.

Pre-heat the oven to 200C.

Take the pan off the heat, and let it cool down slightly for a few minutes. Drape the dough over the apples and tuck the overhang between the apples and the inside of the pan as best you can, which will make a rimmed crust. Bake for 30 minutes.

Allow to cool for 5 minutes, before running a butter knife around the edge, then place a plate, slightly larger than the pan, on top and then, very carefully, using oven gloves, invert the tart onto the plate. Rearrange any apples that may have gone rogue.

Serve with crème fraîche.