Apple & Pear Tarte Tatin

1. Take the pastry out of your fridge and let it warm at room temperature for 10 mins. Dust your work surface with a little flour and roll the pastry out to make a 30cm diameter circle. Transfer to a baking tray or wide, flat plate and chill in the fridge while you prepare the rest of the Tarte Tatin.

2. Peel the pears and apples, then halve them. If you have a melon baller, use that to scoop out the seeded cores. Use a small, sharp knife to slice out any woody bits.

3. Take a 25cm cast iron skillet. Sprinkle 100g sugar all over the base of the pan, then dot over 80g butter. Place the pears and apples in the pan, cut-side up, to form tight circles.

4. Pop the pan on a low heat and very slowly melt the butter and sugar together, turning the pan often to make sure the heat is evenly spread. This should take around 15 mins. Turn the heat up to medium-low and gently cook, shaking the pan often, so the fruit doesn’t stick, until the sugar and butter are a rich, amber colour. This will take approximately 15-20 mins. Meanwhile, preheat your oven to 180°C/Fan 160°C/Gas 4.

5. Take the pan off the heat and let it rest for 5 mins. Take the pastry out of the fridge and carefully drape it over the apples and pears. Tuck the pastry down the sides of the fruit, being careful with your fingers (the caramel is hot). Use a small, sharp knife to poke a few holes in the pastry to help release steam as it bakes. Brush the pastry with milk to glaze it.

6. Bake the Tarte Tatin for 30-40 mins till the pastry is golden brown and crisp. Remove from the oven. Let the Tarte Tatin rest in the pan for 5-10 mins, then place a large serving plate over the pan and flip the pan and plate over so the Tarte Tatin slides out of the pan onto the plate, using oven gloves to protect your hands.

7. Serve the Tarte Tatin straight away, garnished with a few fresh thyme leaves if liked and with the double cream – either whipped or just poured over the top.