Every cook should serve an apple or pear tarte tatin from time to time – served warm with ice-cream, there's little to surpass the contrasting temperatures and textures, not to mention the ...

If you have trepidations about piecrust, let this tarte tatin ease your mind. From France, tarte tatin is a simple upside-down caramelized fruit tart. No matter what you do, however it slumps and ...

If you have trepidations about piecrust, let this tarte tatin ease your mind. From France, tarte tatin is a simple upside-down caramelized fruit tart. No matter what you do, however it slumps and ...

Preheat oven to 375°F. On a lightly floured work surface, roll out pastry to a 13-inch square. Using a skillet lid as a template, cut pastry into a 12-inch round.

Serves 4-6. 5-6 large or 8 small Conference pears; 100g (3½oz) cold butter; 1 x 320g sheet of ready-rolled all-butter puff pastry; 100g (3½oz) caster sugar ...

1 packet frozen puff pastry, thawed. 6 fresh pears, peeled, cored and halved. 1/4 cup Die Mas Ver in die ou Kalahari 5-year-old brandy. 1/2 cup butter ...

Serves 6. 6 ripe pears; Juice of ½ a lemon; 175g (6oz) caster sugar; 100ml (3½fl oz) water; 65g (2½oz) unsalted butter; 1 sheet of ready-rolled all-butter puff pastry ...

Line a 23cm loose-bottomed tart tin with the pastry, trim then chill for a further 15 minutes. Toss the apple with the lemon juice, sugar, ginger and syrup then sprinkle with flour and set aside.