and follow manufacturer's suggestions for unrolling crust. Set aside.
ver medium heat and cook for 10-15 mins, or until
n the sides.
Bake for 20 mins or until pastry
educe heat and simmer gently for 5 minutes.
Remove from
oiling water to cover. Leave for 15 minutes or until the
he remaining sauce separately.
FOR PEAR TATIN: Substitute 2 lbs. pears (about
lace the butter in a tarte Tatin pan (or oven-proof frying
ut the tatin pie in the oven and bake for 30 minutes
n the stove. Cook, uncovered, for 10 mins. Cover and cook
rom heat.
Place one pear half, cut side up, into
ith plastic wrap and refrigerate for 30 mins.
Preheat the
0 minutes. Allow to cool for 5 minutes. Place a plate
For the lavender sugar, stir the
For pictures see
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b>for 30 mins.
Preheat oven to 400\u00b0F. Grease a tarte Tatin
Preheat oven to 425\u00b0F. Spread butter over base of a deep 10 inch cast iron pan. Sprinkle with sugar and top with apples and pears, cut-side up. Cover with pastry leaving a 3/4 inch overhang. Tuck overhanging pastry inside pan and chill for 20 mins.
Heat pan on high for 20-25 mins, until butter and sugar are bubbling and brown. Bake for 20 mins, until pastry is golden and crisp. Invert onto a serving dish so the fruit is on top. Serve hot with whipped cream or ice-cream, if desired.
Preheat the oven to 425\u00b0F.
Melt the marmalade and butter in a 10 inch non-stick ovenproof frying pan or tarte tatin dish over a medium heat. Arrange the tangelo over the marmalade, overlapping slightly. Cover with the pastry, tucking in the sides. Cook for 10 mins on the stove, until the mixture bubbles around the edges.
Transfer to the oven and bake for 15 mins, until puffed and golden. Turn out onto a serving plate. Slice into wedges and serve.
\" in diameter (or a tarte tatin tin if you have one
hem fry over high heat for a few minutes. Then sprinkle
o cool in the refrigerator for an hour or so.