Apple And Pear Tarte Tatin

1. 1

   Sift the flour and 1 tbsp of the sugar into a large bowl. Rub in 6 tbsp of the butter until crumbly. Add the egg and mix until the ingredients just come together. Knead the dough lightly on a floured surface until smooth. Roll the pastry out to 9-inch round and place on a parchment paper-lined tray. Cover with plastic wrap and refrigerate for 30 mins.

2. 2

   Preheat the oven to 400u00b0F.

3. 3

   Meanwhile, combine the remaining sugar and 1/4 cup water in a shallow heavy-bottomed 8-inch ovenproof skillet. Stir on high heat, without boiling, until the sugar dissolves. Bring to a boil and boil, uncovered, without stirring, until caramel in golden brown.

4. 4

   Add remaining 2 tbsp butter to the pan. Remove from the heat. Alternate the apple and pear quarters, rounded-side down, in the pan. Cook on low heat until the fruit is just tender. Remove from the heat.

5. 5

   Carefully lift the pastry over the hot fruit mixture and gently push the pastry down the side of the pan.

6. 6

   Bake for about 35 mins or until the pastry is lightly browned. Cool in pan 10 mins. Carefully invert onto a heatproof serving plate. Serve immediately with whipped cream or ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.