Use your favourite rich shortcrust recipe with the addition of lemon or lime zest or use my gluten free version for this delicious upside down tart. Remember to keep your pastry cold as you work with it.

Ingredients

Rich Shortcrust pastry with the addition of the zest of one lemon or lime

10-12 small ripe pears

16 fresh ripe figs

50 g butter

100 g sugar

Instructions

Line an ovenproof tart dish with baking paper. I actually use the oven proof fry pay that I make the caramelised fruit in, but make sure that the plate you are serving the tart on fits inside the pan if not using a tart dish, else you will lose the fruit when flipping.

Peel, core and halve the pears. Halve the figs.

In the butter and  sugar, caramelise the fruit, covering the pan for the first 10 minutes so that the fruit releases its liquid. Then continue to cook without the lid for a further 20-30 minutes, until the fruit is covered with a thick syrup.

Preheated the oven to 180°C.

Arrange the syrupy fruit in the tart dish in a circular pattern, remembering to put the side that will be visible face down.

Roll out the pastry dough between 2 sheets of cling wrap and place over the fruit, pressing the edges of the dough into the sides of the dish. You should try and achieve a 1/2cm thickness.

Put into the oven and bake for 35 minutes, or until the pastry is golden brown.

Serving

Place the serving plate over the pan and flip carefully onto the plate.
Serve with whipped cream or custard.