There seems to be a great mystique surrounding Tarte Tatin but it really isn’t difficult to do. After all, the original Tatin was allegedly an accident! Credit for this version: the ever-reliable Mireille Johnston
The best implement to cook it in is a heavy frying pan (preferably non-stick) that will go in the oven. But if you don’t have a suitable one, you can cook the apples in a frying pan, then tip them into a cake tin and cover with pastry.
Note: I often just buy ready-made pastry for this rather than making it.