Preheat oven to 190ºC/375F/Gas Mark 5. Cut your pastry so that it’s a little larger than your frying pan and set aside.

Peel and core 5-6 dessert apples, cut them into quarters then set aside.

Meanwhile take a heavy based non-stick ovenproof frying pan, approx 25cm and add 100g caster sugar and let gently dissolve over a medium to low heat, do not stir the pan but just shake the pan until dissolved. Heat until it becomes golden brown.

Arrange the apple quarters in the bottom of the pan and cook for 10 minutes over a low heat.

Carefully top with the puff pastry and tuck the edges in using two spoons. Prick with a small sharp knife.

Put straight in the oven and bake for 25-35 minutes until the pastry is golden.

Remove from the oven and leave to cool for 5 minutes before placing a plate, slightly larger than the pan, on top of the pastry and very carefully invert the tart onto the plate. Use oven gloves for extra protection.