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Apple tart tatin

Jean Christope Novelli makes a classic French favourite - individual apple tatins

For the caramel
125g caster sugar
5 tsp water
5 tsp boiling water

For the tarts
100g caster sugar
100g acacia honey
6 Granny Smith apples
6 star anise
3 vanilla pods, halved
300g puff pastry

To make the tart tatin. Preheat the oven to 200C/gas 6. Put a baking sheet in the oven to heat and line deep tart tins with greaseproof paper.

Put the sugar and honey into a small saucepan and heat gently, stirring until the sugar has dissolved.

Bring to a simmer and boil for 5 minutes, without stirring, or until you have a rich golden brown caramel.

Pour the caramel into the bases of the tart tins.

Peel and core the apples. Slice 1cm layer from the top of the apples, so that they are level with the tops of the tins.

Put one star anise and half a vanilla pod in the hollow centre of each apple. Place on to the preheated baking sheet and bake for 15 minutes, or until just tender.

Roll out the pastry and cut into discs.

Cover the apple, tucking the edges of the pastry down the sides.

Return the tarts to the oven and bake for 18-20 minutes, until the pastry is crisp and golden. Leave to cool slightly, then invert onto serving plates and serve with a scoop of ice cream, a raspberry, a sprig of mint and a curl of caramel.