Tarte tatin

Heat oven to 200C. Peel apples, cut into quarters and remove cores.

Melt butter in an ovenproof 22-25-centimetre frying pan and sprinkle half the sugar over the base. Place vanilla and star anise in bottom of pan, then pack in the apples tightly. Note they will soften and sink a little as they cook. Sprinkle over remaining sugar and cook on the stove over medium heat for 30 minutes without disturbing the apples until the bottom looks golden (bubbling golden liquid should be visible between each piece of apple and at the edges). Remove from heat.

Roll out pastry and place over apples. Using the outside of the frying pan as a guide, trim around the edge with the back of a small sharp knife (use the back so you don't blunt the knife blade on the pan) and discard excess pastry. Tuck pastry inside frying pan rim so it surrounds the apples. Prick lightly with a fork, brush with beaten egg and bake in oven until golden, about 30 minutes. Remove from oven.

Place a large serving plate over the pan and carefully turn upside down. The tart will release from the pan and any extra juices will drizzle over the apples. If a piece of apple is stuck in the pan, gently remove it and press it into the tart. Serve hot with cream or ice-cream.