This is one of those recipes you have to do once to find out your own measurements, since every frying pan is different. Quantities given here are for a 26cm (10in) diameter tart. Use a shallow pan which will fit into the oven, about 26cm (10in) in diameter. On the stove top add the sugar and butter to the pan and allow to caramelise over a low heat, gently stirring all the time. It takes about 10 minutes.

Meanwhile cut the apples in half and then in quarters, peel and core them in half again. When the butter and sugar are caramelised, place the apples carefully into the pan in a circular fan, until the pan is full. Take care not to burn your fingers. The pan should be full.

Lower the heat and cook gently for 5 minutes. Remove from heat. Roll out the pastry to a circle big enough to fit over the pan and spread it over, brush the top with eggwash. Put the pan into a hot oven, 200°C / 400°F / Gas 6 and bake for about 30 minutes.

When cooked, remove from the oven and rest for 10 minutes. To serve, gently reheat on the stove for a few minutes and then turn it out onto a warm plate. The pastry forms the base with the caramelised apples on top.

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