Apple and ginger tarte tantin

Instructions

1. Roll out the pastry on a floured worktop. Trim to a circle just larger than the pan, then chill until needed.
2. Scatter the butter over the base of the pan, add the sugar and ginger, then nestle in the apples, rounded side down.
3. Put the pan on a medium heat and cook for 50 mins, or until the apple juices, sugar and butter combine to make caramel. Be careful not to let it catch and burn.
4. Heat the oven to 200°C. Put the pastry on top of the apples, tucking in the edges. Prick the pastry a few times with a fork, then bake for 30 mins, or until puffed up and golden brown.
5. Let the tart sit for 3 mins, before carefully inverting onto a plate. Serve with creme fraiche or vanilla ice cream.