tarte tartin

We give thanks to Stéphanie Tatin for this dish: traditionally made with apples from Lamotte-Beuvro (Hotel Tatin's location); it is now made with any fruit that will hold its shape in the cooking process.

serves 5

5 small pears: I used Ercolina pears

200g white granulated sugar

50ml water

50g butter

A good pinch of Maldon sea salt

150g hojaldre: shortcrust pastry

1. Halve, peel and core the pears. Leave, uncovered, in the fridge for 24 hours-

N.B. This will help to dry out the fruit before cooking; or you will end up with a puddle.

2. In a 20cm oven-proof pan; add the water to the sugar and leave to absorb for a couple of minutes.

3. Heat over a moderate heat until you have a good caramel colour. Remove from the heat and stir in the butter with a pinch of salt.

4. Carefully place the cut halves of pear into the fudge mix: whichever way up you like; cut side up is prettier, cut side down more caramelised fruit surface.

5.  Return to the hob and cook over a moderate heat for 5 minutes. Remove from the heat and allow to cool completely.

6. Preheat the oven to 200ºC.

7. Roll out the cold pastry to a thickness of 5mm and a slightly larger diameter than the pan.

8. Place the pastry circle on top of the pears and tuck the edge down.

9. Bake in the oven for 30 minutes until the pastry is golden brown.

10. Using oven gloves and the serving plate: flip over the tarte.

11. Leave to rest for 5 minutes before serving with a quinelle of crème fraîche.