Ingredients
8 Coxs' Orange Pippin apples
1 fresh vanilla pod
200g/7oz caster sugar
150g/5oz unsalted butter
300g/10½oz puff pastry
1 medium egg, yolk only, plus 5ml double cream - to make egg wash
150ml/5fl oz crème fraîche
For the butterscotch sauce:
150g/5oz unsalted butter
150g/5oz caster sugar
150g/5oz golden syrup
70g/3oz whipping cream

Method
To make the tarte tatin:
1. Cut the unsalted butter into thin slices and mould the butter slices (using well washed hands) into a non-stick frying pan with high sides.
2. Split the vanilla pod and mix the vanilla seeds by hand with the sugar. Tip the vanilla sugar onto the butter and shake the pan until the sugar is evenly dispersed.
3. Peel and core the apples and cut in half through the core. Pick out any pips. Arrange the apples skin side down. Pack the apples in as tightly as possible.
4. Cook on a baking sheet on top of the stove until the apples have started to caramelise. You may need to change this tray a few times during the cooking process but it saves the oven top. Always take great care when dealing with hot liquids and under no circumstances leave it alone. This will take up to 40 mins.
5. Roll out the puff pastry evenly to about 2mm thick on a floured surface and prick with a fork.
6. Place on top of the apples and cut the excess pastry away. Egg wash and then bake in the oven at 200C/400F/Gas 6 until the pastry is golden brown, about 15 minutes.
7. Meanwhile make the butterscotch sauce. Place the sugar, butter and golden syrup in a stainless steel pan and boil until the sauce is a dark caramel colour.
8. Add the whipping cream to the hot caramel and stir until mixed thoroughly.
9. Press the tart with a plate that fits the inside of the pan and drain any excess liquid. Leave to rest for 20 minutes. Then turn the tarte tatin out onto a plate and serve immediately. Pour the caramel sauce around and offer the crème fraîche separately.