Gordon's Tarte Tatin

I pinched this from the Saturday Times Magazine, and even had the nerve to modify it! Gordon Ramsay uses pears as well but I stuck with apples so not to ruin the perfect image in my mind.

4 firm but ripe apples (I used Braeburn)
80g cold butter
80g caster sugar
1/2 tsp ground cinnamon
200g puff pastry
Vanilla ice cream, to serve

1. Peel and de-core apples, cutting into small slivers, I cut each apple roughly into 8 slices, lying them down on paper towel. Cover with another piece of paper towel. If possible wrap and refrigerate overnight in order to dry them out further.

2. Cut butter into thin slices and use to cover the base of a pan. Mix the sugar and cinnamon and sprinkle over the butter. Arrange the apples over the butter and sugar.

3. Heat the pan on medium heat and let the sugar and butter melt, gently shaking the pan once in a while to encourage the caramel to form. After approximately 10 mins, the syrup would have caramelised and turned to a deep terracotta colours. Remove from the heat and set a side to cool slightly.

4. If you have an oven proof pan, you would have used it above :) If not, then pour the mixture into an oven proof dish. Cover with the puff pastry. Cut the pastry slightly larger than the dish, prick with a fork and tuck carefully down the inside of the pan.

5. Bake in a preheated 200C oven for 15-20 mins until golden brown and crisp

6. Remove from oven and leave to cool for 10 mins, then invert on a large serving plate. Serve warm with scoops of vanilla ice-cream. I used Green & Black's Organic.