Step 1

Prepare the pastry. Preheat oven to 180℃/350℉. Roll out puff pastry on a floured surface until 3mm/1/4inch thick and cm/inch wide. Cut a 24cm/9.5-inch guide using a plate as a guide. Brush off any excess flour, then lay the puff pastry round on the plate or baking tray and refrigerate until ready to use. It needs to be cold.

Step 2

Make the Caramel. Add the sugar to a 23cm/9-inch ovenproof heavy-based frying pan, cast iron or metal skillet, and place over medium heat. Without stirring, cook the sugar, until it dissolves, then liquefies into a caramel. Swirl the caramel to make sure all the sugar has dissolved and turns golden in colour. Remove from the heat, add in the butter and whisk until fully combined. Add in the vanilla bean paste, and stir in.

Step 3

Prepare the apples. Peel, halve and core the apples. Arrange the apples in the caramel with the round side in the caramel and the core side facing up. Pack the apple halves in snuggly.Return the pan to medium heat on the stovetop and cook the caramel and apples for 10-15 minutes until the caramel turns a deep golden brown and the apples have softened. Remove the pan from the heat.

Step 4

Add the pastry. Remove the puff pastry from the fridge and lay the pastry round over the apples. Tuck the pastry in between to pan and the apples. Be careful of the hot pan - use a spoon to help you tuck the pastry in. Prick a few holes in the pastry to act as steam vents.

Step 5

Bake. Place the pan onto a baking tray and onto the middle shelf of the preheated oven and bake for 30-35 minutes until the pastry is golden brown and crisp.Transfer the pan to a wire rack and allow it to cool for 20 minutes. Run a knife around the edge. Place an inverted plate over the top of the pan. Wearing oven mits, grab the pan and the plate together and flip the pan over in a smooth motion. Lift off the pan to reveal the tart tatin with pastry on the bottom and apples on the top. Serve immediately with a scoop of vanilla ice cream.