Ingredients
Method
Chop cold butter. Sift flour an 1 tablespoon of the sugar into large bowl; rub in butter until crumbly. Add lightly beaten egg, mix until ingredients just come together. Knead dough lightly on floured surface until smooth. Roll pastry out to 22cm (9-inch) round, place on baking-paper-lined tray, cover with plastic wrap; refrigerate 30 minutes.
Preheat oven to 200°C/400°F.
Meanwhile, combine remaining sugar and the water in shallow heavy-based 20cm (8-inch) ovenproof frying pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until caramel in colour.
Meanwhile, peel, quarter and core fruit. Add extra butter to pan; alternate apple and pear quarters, rounded-side down, in pan; cook over low heat until fruit is just tender. Remove from heat.
Carefully lift pastry over hot fruit mixture, gently push pastry down side of pan. Bake about 35 minutes or until pastry is browned lightly. Stand tarte in pan 10 minutes; carefully invert onto heatproof serving plate.
Serve immediately with cream or ice-cream.
We used small (lunch-box size) Pink Lady apples and Corella pears in this recipe.
Note
