This is one of the recipes that Vladimir Niza, head tutor at the Daylesford Cookery school included in the session I attended. He insists that the secret of this dish is to use either Braeburn or Cox’s apples as they hold their shape when cooking.

YOU WILL NEED 200g all-butter puff pastry Eight large Braeburn or Cox’s apples, peeled, halved and cored 50ml water 150g caster sugar 30g unsalted butter.

Method: On a lightly-floured surface, roll out the puff pastry to 2mm thick and prick all over with a fork. Transfer to a baking tray, cover with cling film and refrigerate for 20-30 minutes to firm it up and prevent shrinkage while cooking.

Cut out a 20cm circle from the pastry using a cake tin as a template and chill again.

Make the caramel in a large, heavy-based saucepan on a medium heat by cooking the water and sugar together without stirring until it turns a golden brown caramel.

Stir in the butter and add the water carefully, then allow to cool a little.

Place the apple halves in a large bowl, pour on the caramel and mix together until the apples are well covered with caramel, then arrange 12 apple halves upright around the edge of the tin to complete a full circle. Fill the hole in the centre with remaining apples cut into wedges.

n Cover with tinfoil, put in the oven and bake for 35 minutes. Remove from the oven, discard the tin foil and place the puff pastry circle on top and tuck the edges inside the tin and cook for a further 30 minutes, until pastry is golden brown.

Allow the tart to cool a little, place a large dinner plate on top and turn it upside down so that the pastry is at the bottom and the apples on top. n Serve warm with double cream.