Easy cherry tarte Tatin

Unpack the pastry according to pack instructions. Preheat the oven to 220ºC, gas mark 7.

Remove the cherry stones, preferably using a cherry pitter rather than halving the fruit.

Put 20g butter and 60g sugar into a 20cm heavy-based ovenproof frying pan. Melt and dissolve over a low heat, then bubble until a little darker in colour. Off the heat, add the cherries.

Stretch the pastry a little thinner, then cut a 22cm disc. Lay this over the fruit and tuck the edges inside the pan. Bake for 20-25 minutes, or until the pastry is golden and crisp. Cool briefly, then invert onto a plate. Great served with crème fraîche.