Classic Apple Tarte Tatin

Method

1. Preheat oven to 190°C (fan-forced).
2. In a 22cm cast iron or heavy stainless steel frying pan, scatter the sugar in an even layer over the base. On medium heat, cook the sugar for 3-4 minutes, or until it starts to melt.
3. Once the sugar starts to caramelise, don’t stir the pan - swirl it around to allow all of the sugar to caramelise evenly. Once golden, add the butter and vanilla bean paste and swirl to combine.
4. Turn the heat down to a low simmer and place the apples in the pan, cut side up. Once the pan is full, cut any remaining apple halves in quarters to fill any gaps as you want the apples to be packed as tightly as possible. Cook on low for a further 15 minutes, or until the apples are softened.
5. Once softened, remove from heat and set aside.
6. Unroll your pastry sheet and cut a circle slightly larger than your pan. Place the pastry on top of the apples, then, using the back of a spoon, tuck the pastry into the edges of the pan to hug the apples (this will form the sides and base of your tart once cooked and flipped).
7. Score the pastry a couple of times to allow the steam to escape while cooking. Bake in the oven for 25-30 minutes, or until the pastry is golden and crisp on top.
8. Remove from the oven and allow to cool for 10-15 minutes, or until the apples release from the base of the pan. You can test this by spinning the tart in the pan before flipping - if it moves freely, it’s ready to flip.
9. Place a large plate on top of the pastry. Working quickly and carefully, flip the pan and plate over (using a tea towel to hold the pan as it will be hot!). Shake the pan slightly to release the tart, then lift it off.
10. Slice and serve warm with creme fraiche.