Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
3 firm and ripe Comice pears
3 small dessert apples, Cox or Granny Smith
90g light soft brown sugar
1tbsp maple syrup
Pinch ground cinnamon
150g block all-butter puff pastry
- Peel, halve and core the pears and apples, then put in the fridge, uncovered, for 24 hours. This helps to dry the fruit so there is no excess liquid. The fruits might discolour, but as they are going to cook in a rich caramel this will not affect the appearance.
- Pre-heat the oven to 200C.
- Put the sugar, butter, and cinnamon into an ovenproof frying pan, about 20cm width, and place over a low heat until the sugar has dissolved. Bring to a higher heat and once the mixture starts to bubble shake the pan until it caramelises to a toffee colour. Do not stir.
- Lay the pears and apples in the pan, cut side up, then cook in the sauce for 5-8 mins, tossing occasionally, until completely caramelised. You want to caramelise them as much as possible.
- Roll the pastry and using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
- Put the pastry on top of the pan and tuck in the edges around the fruit.
- Bake for about 30 minutes until the pastry is golden, then remove from the oven.
- Allow to cool for 5 minutes, then place a plate, slightly larger than the pan, on top and then, very carefully, using oven gloves, invert the tart on to the plate.
- Best served warm, with crème fraîche, clotted cream or ice-cream.
- Tatins can also be made with plums, nectarines or peaches.