Apple And Pear Tarte Tatin - cooking recipe

Ingredients

1 1/2 cups flour
3/4 cup sugar
8 tbsp (1 stick) cold butter, cut into cubes
1 None egg, lightly beaten
3 small firm apples, peeled, quartered and cored
3 small firm pears, peeled, quartered and cored
None None Whipped cream or ice cream, to serve

Preparation

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.
Preheat the oven to 400\u00b0F.
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.
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.
Carefully lift the pastry over the hot fruit mixture and gently push the pastry down the side of the pan.
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.