Roll the pastry until it’s just bigger than your tarte tatin tin. Place the tin upside down on the pastry and trace around the outside edge with a knife. Put the pastry on a lightly floured plate or board and cool in the fridge until needed.
Peel, core and quarter the apples and set aside.
Place your tarte tatin tin on a medium heat and add the butter and sugar. Stir with a wooden spoon until blended. Remove the tin from the heat and carefully arrange the apples in circles on top.
Put the tin back onto the heat and allow to bubble for 30 minutes. Keep on the heat for a further 10-15 minutes, and watch until the liquid thickens and turns golden.
Remove from the heat and very carefully place the pastry on top of the apples. Use a spatula to gently tuck in the pastry around the inside edge, to make a lip when you turn the tarte up the right way.
Transfer to the middle shelf of a preheated 200°C \ 175°C FAN oven and bake for around 45 minutes. Once golden on top, remove from the oven and allow to cool for 5 minutes.
Place your serving plate upside down on top of the tarte. Hold the plate and tin together with oven gloves or tea towels, before inverting – try to do this in one fluid movement, as slow as possible.
Serve hot or warm, with your favourite thick cream.