4-Ingredient Vegan Tarte Tatin

Sprinkle flour on a worktop and roll out the pastry to 0.5cm thick, approximately 30cm x 30cm in size, then place it on a sheet of baking paper, roll it up, and leave it in the fridge while preparing the next steps.

Peel and cut the apples into quarters, removing the cores.

Add the sugar to a 26cm oven-proof pan on a low-medium heat and cook for 5-6 minutes or until melted, stirring to avoid large clumps or crystals, ensuring the heat is not too high to prevent burning.

Once the sugar has melted, reduce the heat, add the butter to the pan, and stir until melted.

Once melted, arrange the apple quarters across the pan in a neat pattern, turn the heat up slightly, and leave to cook for 10 minutes while the caramel bubbles, then remove the pan from the heat.

Preheat the oven to 200°C fan or 425°F.

Remove the pastry from the fridge and place it on top of the pan, trim the excess pastry from around the pan, and tuck the edges into the pan.

Prick the pastry a dozen or so times with a fork and make a small incision in the middle with a knife to allow air to escape, then bake for 25-30 minutes or until the pastry is golden and the caramel is bubbling up around the sides.

When the tart is ready, place a large plate larger than the pan on top, and use oven gloves or tea towels to carefully flip the pan onto the plate.

Slice into 8 pieces and add ice cream on top if desired.