Caramel apple and boozy sultana tatin

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Put the sultanas, orange liqueur/brandy and orange zest in a small saucepan with a lid, then bring to the boil over a medium heat for a few minutes. It’s likely the brandy will catch fire if you’re cooking on a gas hob. If it does, put out the flame by covering the pan with a lid. Turn off the heat and leave the sultanas to infuse for 15 minutes.
2. Put the sugar in a tatin dish or ovenproof frying pan over a low heat. Leave the sugar undisturbed for 2-3 minutes until it melts, shaking the pan occasionally to help the sugar to melt evenly. Keep heating until it turns to  caramel – it may take 5-6 minutes to turn golden. Don’t let it turn too dark or it will taste bitter. When the caramel has reached the desired colour, dot the butter and arrange the apples on top of the caramel, then pour over the sultanas, zest and liquid. Don’t stir it. Remove the pan from the heat.
3. Roll out the pastry on a lightly floured work surface and use a 26cm plate as a guide to cut out a circle. Put the pastry circle on top of the apples, then gently tuck it around the fruit. Bake for 30 minutes until the pastry is golden and cooked through and the apples are tender. Cool for 5 minutes, then invert the tatin onto a plate and serve with cream, crème fraîche or ice cream.
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