Classic apple tarte tatin

Make a rough puff pastry using this recipe.

Preheat oven to 200°C/180°C fan-forced. Combine sugar and 2 tablespoons water in a 24cm ovenproof frying pan or skillet on medium heat. Stir until dissolved, then bring to a simmer without stirring until it turns a deep golden brown. Taking care, as it will spit, add butter, lemon juice, vanilla and salt, then stir until combined. Tightly arrange apples, round-side down, in concentric circles. Return to heat and cook until apples start to colour and caramel has thickened (15–20 minutes). Remove from heat, set aside while rolling pastry. 

On a lightly floured surface, roll pastry to 3mm thick, then cut into a 28cm round. Working quickly, drape pastry over apples, tucking the pastry edges down the sides of the pan. Bake for 40–45 minutes or until pastry is golden brown and cooked through. Set tarte aside for 10 minutes before inverting onto a serving plate. Serve immediately with double cream.