52 weeks of little helps

Tasty tarte tatin

Preheat the oven to gas 6, 200°C, fan 180°C. Peel, core and quarter 4 apples.
Melt 50g butter and 50g caster sugar in a 20cm (8in) ovenproof frying pan over a medium heat. Add 1 vanilla pod and seeds and swirl the pan around to melt the sugar in the butter. Continue to melt together until all the sugar has dissolved and mixed with the butter to form a golden caramel.
Place the apples neatly in the pan so they fit snugly in the base. Turn the heat to medium-low and cook gently for 8-10 minutes or until softened slightly. Remove from the heat, discard the vanilla pod and leave to cool for 5 minutes.
Unroll 320g pack of puff pastry and cut out a circle 2cm (1in) wider than the diameter of the frying pan. Carefully place over the hot apples and press down the sides to make sure all the fruit is covered and the pastry goes to the edge. Prick all over a few times with a fork. Brush pastry with beaten egg and bake in the oven for 20-25 minutes or until puffed up and golden.
Leave to cool for 5 minutes in the pan, then run a small sharp knife between the pastry and the edge of the pan. Place a serving plate over the top and carefully turn the pan upside down. Cut the tart into wedges and serve with scoops of vanilla ice cream, whipped or pouring cream, or hot custard.