I’m dealing with a glut of apples and pears this year so I thought I’d experiment with my favourite apple tart recipe.

Simple Tarte Tatin

This upside down apple tart is usually made in 1 large flan tin but I’ve decided to experiment with making individual portion tarts in a silicon muffin tray.

Put the silicon tray on a metal baking sheet. Add about a heaped teaspoon of light brown sugar to the bottom of each muffin mould. Sprinkle cinnamon on top of the sugar.

Core and slice several apples and arrange inside the muffin moulds to fill almost to the top. Press down as much as you can.

I used pre-made French sablee pastry this time, but you can use shortcrust or better still, puff pastry. Cut circles in the pastry to the size of the muffin moulds and lay pastry on top of each mould full of apples.

Cook as directed on pastry packet, or for about 30-40 mins at 200C until the pastry is golden brown.

Leave to cool slightly then turn the tarts out onto a tray and serve onto plates with creme fraiche. This is best served warm.

This can be made with pears too.