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SERVES 6
250g/9oz ready-rolled puff pastry
80g/2¾oz butter
115g/4oz/½ cup caster sugar
480g/1lb 1oz peeled, cored apples, thickly sliced
480g/1lb 1oz/4⅓ cups cranberries
120g/4½oz/generous ¾ cup dried cherries
whipped double cream, to serve
Cut out the pastry to fit over a 23cm/9in tarte tatin tin, then roll up, wrap in cling film and place in the fridge. Preheat the oven to 200°C/400°F/Gas 6. Melt the butter in the tarte tatin tin, then sprinkle over 85g/3oz/⅓ cup of the sugar. Leave to bubble for 1–2 minutes, then remove from the heat. Arrange the apples on top in a neat pattern, then return to the heat and cook for about 10 minutes until the liquid thickens and turns golden. Remove from the heat, scatter the cranberries and dried cherries over the apples and sprinkle with the remaining sugar. Press the pastry on top and bake in the hot oven for 25–30 minutes until the pastry is risen and golden. Leave to cool slightly, then carefully invert on to a serving plate. Serve hot, warm or at room temperature with thick cream.