Just four ingredients needed (plus garnish) for this bright and beautiful, seasonal dessert.  

Method:

• Slice off the skin from the oranges and segment them. Keep any juice that comes from them and squeeze the membrane over a dish In a hob-to-oven 25cm tart dish or oven-proof frying pan, melt the sugar over a medium heat.

• Once it has turned a dark caramel colour, add the butter and any juice you have saved. Stir over the heat to make a caramel sauce.

• Arrange the orange segments on top and continue to cook on the hob over a medium/high heat to caramelise them for a further five minutes.

• Remove from heat and set aside to cool slightly so it doesn’t melt the pastry.

• Heat your oven to 200°C (180°C fan).

• On a lightly floured surface, roll out the pastry so that it covers the tart dish/frying pan. Cut around it then place the pastry on top of the oranges. Prick the pastry and tuck the edges down around the oranges.

• Bake the tart for 25 minutes or until the pastry is golden and the liquid bubbling.

• Cool down for 5 minutes – no more or it may start to stick to the dish/pan — then take a serving plate that is larger than the dish/pan and carefully invert the pan to flip the tart tatin onto the plate. Sprinkle with sliced pistachios and dried rose petals if using.
  
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  First published February 2023