Ravneet Gill served up a delicious apple and rosemary tarte tatin with milk ice cream on Saturday Kitchen.

the ingredients are: For the milk ice cream, 1.5 litres full-fat milk, 450g caster sugar, 750ml double cream, 75g cornflour and pinch fine salt.

For the pastry: 200g strong white flour, plus extra for dusting, ½ tsp fine salt, 185g unsalted butter, frozen, 4 tbsp ice cold water and 2 tsp white wine vinegar.

For the filling: 200g caster sugar, 30g unsalted butter, 2–3 rosemary sprigs, 1–2 bay leaves and 6 Bramley or Cox apples, peeled, cored and halved.

See recipes by Rav in her book titled: The Pastry Chef’s Guide: The secret to successful baking every time available from Amazon now.