Tarte tatin with blackberries and soured cream

Heat the oven to 200C/fan 180C/gas 6. Roll the puff pastry out and cut into a 22cm disc.

Dot the butter into the base of an 18cm oven and stove-proof dish (a small frying pan would also work), and cover with 75g sugar. Put the apple quarters one by one into the pan, starting at the edge and working your way to the middle, in one layer.

Put the pan on a medium-high heat until the butter and sugar start to melt and bubble. The syrup should be really dark to get the caramelisation on the apples.

Put the puff pastry lid on top of the apples and tuck in the edges with a knife, making sure you don’t touch the hot syrup. Put it in the oven for 30 minutes, until the pastry has puffed and browned, then rest for 10 minutes but no longer. Meanwhile, mix the blackberries, the remaining sugar and lemon juice in a small pan and simmer until it is a rich purple colour.

Shake the tart and carefully turn it out onto a plate. Serve with the compote and cream.