Requirements:

 Non cooking requirements (Assume you have hob and oven)

25 cm Diameter Non Stick frying pan that is oven proof

Mixing bowl & scales

Large plate to turn onto and serve (needs to be bigger than pan)

Wooden spoon or spatula

Peeler

Apple corer

Fine grater

Ingredients:

 4 large apples (don’t have to be cooking – if using cooking extra sugar may be required as these have a more bitter taste)

1 large Lemon

Pre rolled Puff pastry (cut into a circle about 28 cm Diameter – keep chilled – thaw if frozen)

200g caster sugar

100g unsalted butter (soft)

½ tsp cinnamon

Vanilla pod

Method

 Pre heat over to 200 C

Grate zest of whole lemon

Juice the lemon

Peel and core the apples then slice into quarters and then pour half the lemon juice in an mix in.

Stir in the cinnamon and vanilla seeds into the butter and mix well – this will become a caramel in the pan once cooked

Evenly coat the bottom of your pan with the butter mix and then coat with  75% of the caster sugar

Carefully place the apples onto the mix cut side up then sprinkle with the remaining sugar

Cook on medium to high heat for 15 minutes ensuring the apples soften and are surrounded by the caramel

Pour over the remaining lemon juice and evenly spread the lemon zest

Cover the pan with puff pastry ensuring that you tuck in the edges to form a lip when turning out the final cooked tatin.

Put into the oven for 20-30 mins until the pastry is cooked (do not worry about it rising up)

Leave for 2-3 mins then loosen the edges

Turn out onto your large plate and tidy up any apples that have displaced.

Serve with either good custard, crème anglais or quality ice cream.