Apple and Pear Tarte Tatin
For this recipe you can make your own pastry with the ingredients and instructions below, or use a store-bought product.
115g plain flour
1 tbsp icing sugar
2-3 tbsp cold water
65g soft brown sugar
900g dessert apples or pears, or a mixture of both
Juice of 1 lemon
½ tsp vanilla essence or seeds from 1 vanilla pod
Sift the flour and icing sugar into the kitchen whizz and cut in the butter until the mixture resembles bread crumbs. Add just enough water to mix to a firm dough.
Turn out and pat dough into a flattened disc, wrap in cling film and then chill for 30 minutes. Roll out into a 20cm circle.
Place the butter, vanilla, lemon and sugar for the filling into your 26cm Scanpan fry pan, and place this on the simmer end of your Rayburn. Stir occasionally to allow the butter to melt and the sugar to dissolve.
Peel, core, and slice the apples and / or pears. Arrange in the pan slightly overlapping in several circles.
Place the pastry disk on top of the apples and transfer to the boiling end of the hot plate. Leave for 2 minutes before transferring to the oven.
Bake on the floor of the oven at 250 degrees Celsius for about 20-25 minutes until lightly golden brown. Carefully inspect the edges to see how golden the caramel has become. If necessary, return the pan to the boiling end of the hot plate for a couple of minutes to finish cooking the caramel.
Allow to cool for a few minutes before turning upside down onto a warm plate. Serve with ice-cream or cream.