Galvin brothers’ classic apple tarte tatin

Method

1. Peel the apples at least a few hours and up to a day ahead, then chill in the fridge uncovered (see Know How).
2. Make the crème normande. Mix the crème fraîche, icing sugar and calvados in a small bowl until combined. Cover the bowl and chill in the fridge for 1-2 hours until firm.
3. Lightly dust the pastry with flour, then roll out to a 21cm disc. Use a fork to prick the pastry all over, cover loosely to prevent it drying out, then chill in the fridge for 40 minutes.
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4. Take the apples out of the fridge, then halve and core them. Spread the softened butter in an even layer over the base of the pan and a little up the sides. Sprinkle over the sugar, then arrange the apples on top in a circular pattern, overlapping them so they rest on their sides.
5. Put the pan on the hob over a medium heat and cook for 10-15 minutes until the sugar starts to caramelise and the apples soften (see Know How). Keep an eye on the apples, carefully lifting one every so often to make sure the tops aren’t taking on too much colour. You may need to move the pan around the hob to ensure the apples and caramel cook evenly.
6. Remove the pan from the heat and allow to cool for 10 minutes. Lay the chilled pastry over the apples, tucking in the edges so the fruit is fully covered.
7. Heat the oven to 180°C fan/ gas 6. Bake the tarte for 20 minutes, then turn the oven to 160°C fan/gas 4 and cook for 20 minutes more until the pastry is puffed and golden.
8. Remove the tarte from the oven. You need to turn it out of the pan immediately or it may stick to it. Gently run a small knife around the edge of the pastry to loosen any hardened caramel. Put an upturned serving plate (with a rim) over the pan, then carefully flip the tarte onto the plate and remove the pan.
9. Slice the tarte tatin and serve warm or at room temperature with a generous dollop of crème normande.