Classic Apple Tarte Tatin with Vanilla Ice Cream

Makes 2 Tartlets, to serve 4

7/8 cup butter
7/8 cup caster sugar
4 apples, peeled, cored and cut into halves
1 cinnamon stick, broken in half
2 vanilla pods, split lengthways
2 x 18 cm puff pastry discs rolled to a thickness of 3 mm

For the caramel sauce
7/8 cup caster sugar
generous 5/8 cup double cream

vanilla ice cream, to serve

Using 2 x 15 cm high-sided copper pans or high-sided saucepans, spread about 3/8 cup of the butter over the base of each pan. Sprinkle about 3/8 cup sugar over the butter in each pan, then place 4 apple halves, core-side facing up, on top of the butter and sugar in each pan. Place a cinnamon stick piece and vanilla pod in between the apple halves in the shape of a cross.

Stretch the pastry over the apples pushing the pastry down between the apples and the sides of the pans. Prick the pastry 4-5 times with a fork, and then leave the tarte tatins to rest for 1 hour in the refrigerator.

Preheat the oven to 180C. To cook the tarte tatins, begin to caramelize the sugar and the butter over a medium-high heat, on preferably an electric hob or barbecue. You won’t be able to see the full extent of the sugar colouring but if you gently swirl the pan, you will get glimpses down the side of the pastry - it should take 4-5 minutes. Transfer to the hot oven and cook until the pastry is golden brown, about 18-22 minutes. Remove from the oven and leave to stand 1 hour to allow the flavours to amalgamate.

To make the caramel sauce:
Heat the sugar in a saucepan over a medium-high heat until it has dissolved. Once the sugar has melted and begins to change colour, you will need to keep a careful eye on it as it will change colour and burn quickly. As soon as the sugar turns golden brown, add the cream. Remove the saucepan from the heat and leave to cool slightly.

To serve:
Place the tarte tatins over a high heat and heat until the caramel in the base begins to bubble. In one swift movement, turn the tarte tatins over onto a serving plate, discarding the vanilla and the cinnamon stick. If the plate is messy, it may be easier to transfer to a clean plate to serve. Drizzle the caramel sauce around the tarte tatins and serve with a scoop of vanilla ice cream.