ORCHARD FRUIT TATIN

INGREDIENTS

300g ready made shortcrust pastry

Crème fraîche or clotted cream to serve

For the filling:

50g butter, chopped

150g golden caster sugar

3 Williams pears, peeled and cored

3 Cox apples, peeled and cored

200g blackberries

METHOD

1. Roll the pastry out into a circle measuring 22cm in diameter. Place on a plate and chill while you make the filling. Dot the butter over a 20-22cm wide ovenproof frying pan. Scatter the sugar over and gently cook for 10 minutes until the sugar is dissolved and the mixture is golden.

2. Preheat the oven to 200°C/180°C fan assisted/Gas 6. Slice the pears and apples and arrange in the pan and continue to cook over a low heat for 15 minutes until the buttery sauce is a rich caramel colour. Scatter the blackberries over the cooked fruits and very carefully lay the pastry over the top, tucking the edges in under the fruit a little.

3. Bake for 20-25 minutes until the pastry is crisp and golden. Allow to stand for 5 minutes before very carefully turning the tart out on to a platter. Serve straight away with crème fraîche or clotted cream.