Buttery puff pastry with a layer of apples and pears, flavoured with cinnamon, nutmeg and orange and topped with caramel.
What makes it the ultimate summer Seriously From Waitrose dessert?
Lovely late-summer fruity flavours with a hint of autumn to come. The tart can be served cold with ice cream or cream, or enjoyed by itself.
200 gms home-made puff pastry
50 gms butter
115 gms sugar
3 large ripe pears
1 small tart eating apple or half a Bramley cooking apple
1 tablespoon raisins
half teaspoon cinnamon
finely grated rind of half an orange
1 teaspoon plain flour
15-25 gms caster sugar (depends how tart apple is)
Oil round tart tin. Make caramel by melting 50 gms butter and 115 gms sugar, cook for 3-4 mins till dark golden. Pour into tin and leave to go hard. Peel and core pears, halve lengthways . Cut in long equal sized segments, place on cooled caramel in a fan shape, narrow ends to centre Peel and dice apple, mix with sugar, flour, raisins, orange rind and spices. Scatter over pears. Roll out pastry and cover tart. Bake 30-35 mins 180C. Cool a few minutes then turn out upside down.