Slice the butter and place on the bottom of the heavy based Aga pans and add the sugar. With 1 whole Star Anise and a neat piece of dried Vanilla Pod.

Peel and half the apples, scoop out the seeds with a Parisienne scoop and carefully turn the edges of the apple with a knife to make it neat and round. Place curved side down in the sugar and butter.

Cut a disc of Puff Pastry out to the same diameter as the outside of the pan. Dock it all over with a fork and place the pastry over the apples, tuck the pastry in gently around the apples and allow this to rest in the fridge.

After 20 minutes of resting place the pan on the stove and gently allow to caramelise. The butter and sugar should combine to create a light butterscotch that will appear around the pastry, Do not leave the Tart Tatin unattended on the stove and turn continuously to achieve even cooking.

When you are happy with the colour of the caramel allow the Tart to cool for 10 minutes, before placing in the oven at 170 degrees for around 25 minutes, checking after 10 minutes. Bake until the pastry is cooked, the apples are soft and the caramel has reached the correct shade. .