for 8 pieces

To caramelize

80 g	ground cane sugar

25 g	butter
500 g	apple (e.g. Braeburn), cored, cut into slices approx. 2 mm thick
500 g	pear (e.g. Kaiser Alexander), cored, cut into slices approx. 2 mm thick

To bake

1	puff pastry dough, rolled into a circle (approx. 32 cm in diameter)

Return to the oven

icing sugar to dust

How it's done

To caramelize

Sprinkle the sugar over the prepared tart tin.

Approx. 6 mins. in the lower half of an oven preheated to 220 °C until the sugar turns a light brown colour. Remove from the oven.

Spread the knobs of butter on top of the caramel, arrange the apples and pears on top.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven.

Firmly prick the pastry with a fork and lay loosely over the fruit. Make a rim between the fruit and the edge of the tin.

Return to the oven

Approx. 15 mins. Remove the tart, leave to stand for approx. 2 mins., carefully tip out onto a plate. Remove the baking paper, dust with icing sugar, serve lukewarm.

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