Ingredients

Step by step

1. Preheat the oven to 210°C, fan 190°C, gas 6½. Start by making the caramel. Sprinkle the sugar evenly across the base of a large ovenproof frying pan (about 23cm diameter) – a stainless-steel one works well. Set over a medium heat and allow the sugar to dissolve, without stirring. You can gently tilt the pan but stirring will cause crystallisation. Cook until you have a dark, amber-coloured caramel, then remove from the heat. Add the sea salt flakes and cinnamon stick, followed by the butter cubes, stirring to incorporate into the caramel.

2. Arrange the apple quarters in the pan, cut-side down, starting around the edge of the pan in a circle, then filling the middle with an inner circle. Unroll the pastry, then gently roll it out so it’s large enough to cut out a circle 1-2cm larger than the base diameter of the pan (if the pan has a lid you can use this as a template). Cut the circle out and drape the pastry over the apples to cover them, then use the tip and back of a teaspoon to tuck the edges of the pastry down the sides of the pan. This will help to retain all the lovely juices. Cut six 1cm cuts in the top of the pastry with a small sharp knife to allow the steam to escape in the oven.

3. Transfer to the oven and bake for 25-35 minutes until the pastry is crisp and golden brown. Remove from the oven and leave to cool for 1 hour (see ‘Get ahead’ tip).

4. Place a large, lipped serving plate (to catch the juices) upside-down on top of the pan, then hold the plate firmly on top with one hand and hold the pan’s handle with the other. Swiftly and smoothly flip the pan to invert the tart onto the serving plate. Cut into slices, avoiding the cinnamon stick, and serve with vanilla ice cream, if you like.