Tarte Tatin is a lot easier to make than to take a decent photo of! I spent ages looking for a recipe that was relatively simple but that didn’t rely on store bought puff pastry. I eventually found a great pastry recipe which is ridiculously simple and fast and have combined it with an easy method for the fruit and caramel. It is a brilliant way to use seasonal fruit. I used pears but will be trying apples next time; all in all it is quick, easy and highly recommended!
110g butter (room temperature)
1 egg, beaten
1 tbspn cold water
200g plain flour
pinch of salt
Put the butter into a mixer and turn on to low speed. Add the egg and cold water and mix briefly to combine. Add the flour and salt and mix until the pastry almost forms a ball. Remove from the mixer and flatten into a circle the same size as your baking tin. Place on a plate and cover in clingfilm. Refrigerate, ideally for an hour or so.
150g soft brown sugar
Pears, peeled and sliced
Set the oven to 200°C.
To make the caramel, put the butter and sugar into a saucepan and heat. The sugar and butter will melt and start to bubble. Remove from the heat before it starts to darken (and burn). Allow to cool slightly and then pour in to the baking tray. I used a 22cm/9 inch one. Arrange the fruit on top of the caramel being very careful not to burn yourself. Finally lay the pastry on top of the fruit and caramel and press it down well. Make a few holes in the pastry to let the steam out.
Cook for around 20 minutes or until the pastry is golden brown. Allow to rest for about 15 minutes before turning out by placing the serving plate on top and carefully turning over.
Delicious warm as a dessert with cream or icecream or on its own with a cup of coffee.