Caramelised Fruit Tarte Tatin (Upside Down Pastry Pie)

Recipe by Delicious Bits
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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    sheet of ready rolled puff pastry
  • 4
    bananas, ripe and sliced in half lengthways (or a can of apple or peach or pear halves, mixed berries etc, discard juice)
  • 2
    tablespoons butter
  • 12
    cup sugar
  • 1 -2
    tablespoon brandy (or can use other complimentary liqueur instead)
  • 2
    tablespoons toasted sliced almonds (optional)
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DIRECTIONS

  • Preheat oven to moderate - 200c.
  • Cut pastry to size of baking pan or dish.
  • Melt butter in a non stick pan. Add sugar and cook over a medium heat until the mixture is a caramel colour and the sugar has dissolved. Careful not to burn it. Remove from heat.
  • Mix in brandy or liqueur (careful, it may sizzle and spit). Pour into baking dish. Put the fruit pieces in the dish, cut (flat) side down.
  • Place pastry over top of fruit and tuck in the sides.
  • Bake for 20 mins or until pastry has risen and is golden and crispy.
  • Carefully invert the tarte Tatin onto a plate (fruit side up, with the pastry on the bottom). Serve immediately with a dollop of cream or ice cream, sprinkled with toasted almond flakes.
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