Pear tarte tatin

Heat the oven to 200C/fan 180C/gas 6. Use a small, sharp knife to round off any sharp edges from the pear segments.

Tip the sugar into a 25cm ovenproof frying pan with 3 tbsp water. Heat gently, swirling the pan as the sugar melts. Turn up the heat and cook until a caramel the shade of a copper penny forms. Carefully add the butter – the mixture will splutter – and swirl to dissolve. Add the pear pieces. Turn the heat down and spoon the caramel over the pear segments, turning them for 5 minutes until they’re coated and turning golden. Remove the pan from the heat.

Arrange the pear segments neatly in the pan, flat-side up. Remember that the sides of the pear on the base of the pan will be facing upwards once the tart is flipped.

Roll out the puff pastry on a lightly floured work surface into a circle about ½cm thick, and a little bigger than the frying pan. Gently lift the puff pastry and drape it over the pan, tucking the edges of the pastry into the frying pan so it fits snugly over the pears. Use a small, sharp knife to prick between six and nine holes all over the pastry. Brush all over with the beaten egg. Cook in the oven for 25 minutes until the pastry is golden.

Remove from the oven and leave to rest for 10 minutes. Put a large serving plate over the frying pan, then quickly flip the tart over and onto the plate. Cut into wedges and serve with ice cream.