Just four ingredients needed (plus garnish) for this bright and beautiful, seasonal dessert which you can make dairy or parev.

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.

• Allow to cool for 5 minutes – no more or it may start to stick to the dish/pan. Then take a serving plate with a wider circumference than the dish/pan and place it over the pan. Very carefully (using oven gloves as the pan handle will be hont and there will be hot caramel sauce around) invert the pan to flip the tart tatin onto the plate. If any orange segments stick you can remove them from the pan and arrange them on the tart.

• Sprinkle with sliced pistachios and dried rose petals if using.
  
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  First published February 2023