2 beurre bosc pears, unpeeled
3 small Granny Smith or Golden Delicious apples, peeled
200 g caster sugar
1 vanilla bean, sliced on an angle
2 Tbsp water
120 g unsalted butter, roughly chopped
1 cup pure cream to serve
500 g plain flour
1 tsp fine salt
400 g unsalted butter, chilled, diced into 2cm cubes
225 ml water
½ Tbsp lemon juice
- To make puff pastry, sift flour and salt onto a clean bench. Tip butter onto flour and chop through with a spatula until roughly incorporated.
- Make a well in centre, then pour in water and lemon juice. Combine to form a dough, working quickly while butter is still cool. If dough is sticky, add a little more flour.
- Shape dough into a rectangle, then roll out to roughly 40cm long and 20cm wide. Fold in 3 (see picture, below right), then turn dough so open end faces you. Roll out again, then fold again in 3. Enclose in plastic wrap and chill for 30 minutes.
- Remove dough from fridge and repeat rolling, folding and chilling process 2 more times.
- Meanwhile, preheat oven to 180°C. Cut pears lengthways into 0.5cm-thick slices. Cut cheeks off apples and discard cores.
- Put 150g of the sugar, vanilla bean and water in a large ovenproof frying pan over a high heat. Cook, stirring occasionally, until sugar has dissolved. Cook for a further 5 minutes or until caramel is a light amber. Remove from heat, then add butter and swirl to melt. Arrange pear slices on top of caramel, then add apple cheeks in gaps and around edge. Sprinkle over remaining sugar, transfer to oven and bake for 20 minutes.
- Meanwhile, roll out dough to 5mm thick, then cut out a round from dough about 3cm wider than interior size of pan (if pan interior is 30cm, disc will be 36cm).
- Remove pear and apple from oven and set aside for 5 minutes. Drape dough round over pear and apple, tucking overhanging dough down inside edge of pan. Return to oven and cook for a further 30 minutes or until pastry is golden and caramel is bubbling around edge.
- Remove from oven and set aside for 15 minutes. Put a plate on top of pan and carefully invert tarte Tatin. Serve with cream on the side.