How to cook Tarte Tatin?

Preheat the oven to 190ºC. Tip the sugar, cordial and water into an ovenproof frying pan and put it over a medium-high heat. Cook until the sugar dissolves and the mix begins to turn a light caramel color. Roll the pastry out to be a little bigger than your frying pan. Meanwhile, peel the apples, slice them into quarters and slice away the core. When the caramel is a golden brown add half of the butter, the salt and the seeds from the vanilla pod to the sugar. When the butter has melted carefully place the apples down into the caramel flat side down in a spiral, cutting up the quarters if there are any smaller gaps. Continue to cook, removing the pan from the heat if the syrup starts bubbling up until the caramel is a deep dark golden brown. Now drape the pastry over the top of the apples. Very carefully tuck the pastry around the apples. Cook in the oven for 20-25 minutes, until the pastry, is golden brown and puffed up and the apples are cooked but not too mushy. Leave it for 5 minutes before grabbing a large plate or board and placing it over the pan. Hold the pan handle with an oven glove or cloth and place your other hand on the underside of the board and flip the whole thing so that you can lift the pan off and reveal the tart! Leave for another 5-10 minutes before slicing and serving with the creme fraiche.

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