Salted caramel, apple and pecan tarte tatin

This glorious sticky sweet French dessert is hard to resist no matter how full you might be at the end of a meal. I’ve added some flaked sea salt and pecan nuts to the classic recipe but feel free to omit these if you’re a traditionalist.

This is pretty easy to prepare – the oven does all the hard work for you – and can be made a day or two before serving. Keep in the pan in the fridge, then reheat in the oven for 20 mins at 150°C/130°C fan/300°F/gas 2 an hour before serving.