1
Prep and preheat. Preheat the oven to 190°C (375°F, gas 5), or 170°C fan. Peel, halve and core the apples, dropping each half into a bowl of lemon water as you go so they do not brown. Do all six before you start the caramel.
2
Make spiced caramel. In an ovenproof 24 cm frying pan, melt the butter and sugar over a medium heat. Add the lemon juice, vanilla, cinnamon stick, star anise and a pinch of salt. Cook gently, swirling the pan by the handle rather than stirring, until the sugar dissolves and the caramel turns deep amber. Drop the heat as the bubbling slows, because that is where it climbs fastest.
3
Cook apples with a cartouche. Drain and pat the apples dry. Arrange them rounded side down in the caramel. Cover with a parchment cartouche (with a small steam hole). Simmer for 10-12 minutes, basting occasionally. The cartouche keeps the apples moist and evenly cooked.
4
Add pastry and bake. Remove the cartouche. Drape the pastry over the apples and tuck in the edges. Prick a few holes for steam to escape. Bake for 25-30 minutes, until golden and puffed.
5
Invert and finish. Let rest for 5-10 minutes. Remove cinnamon and star anise. Place a plate over the pan and flip carefully - hot caramel may spill, so use caution.
6
Serve warm. Cut into wedges and serve with a generous spoonful of clotted cream and a fresh mint sprig. Drizzle over any leftover pan caramel if desired. Smacznego!