Pear tarte Tatin

Begin by making a caramel. Place a small pan over a medium-low heat and add the 100g of sugar and water. Gently cook until nice and golden brown, swirling the pan instead of stirring. Add a knob of butter to the pan and swirl as it melts to incorporate into the caramel. Pour the caramel into a frying pan or round baking dish roughly 15cm in diameter

Peel the pears, remove the core and slice into wedges (you should get around 16 slices). Place the slices in a bowl and lightly sprinkle over a handful of sugar, or just enough to lightly coat them

Heat a frying pan over a medium-high heat and add the pears. Cook until nicely caramelised, but be careful the fruit doesn’t start to break up (around 5 minutes)

Carefully arrange the pear slices into the pan with the caramel – remember the presentation side of the tart will be the side in the caramel. Leave to cool in the fridge

Once the fruit has cooled completely, preheat an oven to 190ºC/gas mark 5. Place the puff pastry over the pears, tucking it in around the sides. Bake for 20 minutes or until the pastry is completely crisp and golden

Turn the tart out onto a serving plate and serve with scoops of vanilla ice cream and a jug of cream