Dessert

Roll the puff pastry to a 3mm-thick 24cm circle on a lightly floured surface, prick all over, wrap and freeze
Preheat the oven to 350°F.
Peel, quarter and core the apples
Put the caster sugar in a 20cm flameproof dish or heavy-based frying pan and cook over medium-high heat until a dark amber caramel forms
Turn off the heat and stir in the diced chilled butter until melted
Arrange the apple quarters very tightly, rounded-side down, around the edge and fill the middle, press to remove gaps and brush the fruit with the melted butter
Bake for 30 minutes
Place the frozen pastry disc on top, tuck the edges down inside the dish, prick a few holes in the pastry and bake for 40–45 minutes until golden and crisp
Allow to cool to room temperature for 1 hour, run a knife around the edge and invert onto a large serving plate
Serve with crème fraîche