PEAR AND CRANBERRY TARTE TATIN

• SERVES 8

INGREDIENTS

A very American fruit combo used in a French classic recipe. If you don't have a tarte tatin tin, use a frying pan with an ovenproof handle and, preferably, sloping sides.

• 250g all-butter puff pastry
• 1.2kg pears
• Juice of 1 lemon
• 135g caster sugar
• 60g unsalted butter, diced
• 100g fresh cranberries

TO SERVE:

• Crème fraiche

METHOD

1. Roll out the puff pastry to make a circle about 35cm in diameter (to fit a 25-26cm diameter frying pan). Flour well and wrap in cling film. Put in the fridge.
2. Peel, halve and core the pears. Put them into lemon juice as you peel so they don't discolour.
3. Put the caster sugar into your frying pan or tarte tatin tin and set over a medium heat. To help the sugar melt you can lift the pan and swirl the melted sugar around to dislodge any that's unmelted. Increase the heat and watch closely until it turns to caramel - you will know when it does by the colour and smell. Immediately add 40g of the butter - which will spit a bit - and allow it to melt. Mix with a wooden spoon.
4. Sprinkle the cranberries on to the caramel then lay the pears on the caramel, rounded side down. Pack the pears tightly together and cut some in half lengthways if you need to to fit them in. Dot the pears with the remaining butter and lay the chilled pastry on top. Tuck the pastry in around the pears all the way round.
5. Put into an oven heated to 190˚C/mark 5 for 30 minutes. Remove from the oven and leave for 30 minutes. Place the plate on which you want to serve the tart face-down on the pan (it must be larger than the pan). Quickly invert the pan and plate together and give the whole thing a good shake to help dislodge the tart. I always try to get someone to help me. Serve with crème fraiche.