Recipe for Tarte tatin

There are tatins of everything under the sun these days, but this was the first and remains the best.

A really heavy pan (preferably made of iron or copper), about 22-24cm in diameter, with straight or almost straight sides is pretty well essential for its successful execution. Cox’s are certainly the ideal apple, partly because they have the necessary acidity and depth of flavour to cope well with all that sugar and partly because they do not fall apart during cooking.

2 lemons