So this season: No-fuss tarte tatin 

SERVES 6

GET SET Select an ovenproof frying pan with a base measuring about 20cm across (for example a 23cm pan) or equivalent ovenproof tin. Have ready 1 x 320g packet chilled ready-rolled all-butter sweet shortcrust pastry (or equivalent) and some flour for rolling. Preheat the oven to 200C/ 180C fan/gas 6.

FOR THE CARAMELLY APPLES Place 100g dark muscovado sugar, 100g unsalted butter and 1 tbsp calvados or brandy in a small pan, bring to the boil and simmer for 5 minutes to give a rich pouring sauce. Meanwhile, peel, quarter and core 750g eating apples and place in a large bowl. Pour over the sauce and stir well to coat. Tip the apples into the frying pan and arrange curved-side down in an overlapping single layer.

FOR THE CRUST On a floured work surface, roll out the pastry a little, as necessary to cover the apples with about a 1.5cm rim to spare. Lay the pastry over the apples in the pan, trim to neaten and allow a 1cm rim, then tuck this over and just under snugly to hold the fruit.

BAKE & SERVE Bake for 25-30 minutes or until the pastry is an even light gold. Remove and run a knife around the edge. Leave to cool for 30 minutes, then place a plate on top on the tarte and invert it, taking care as you do so as there will be lots of sticky sauce. Serve straightaway with ice cream.