Pear and Raisin Tarte Tatin

No need to worry about rolling up your sleeves to make this Pear and Raisin Tarte Tatin from Leiths School of Food and Wine as it uses shop bought ready rolled puff pastry. Serves six people.

Preparation: 20minutes
Chilling Time: 30 minutes
Cooking time: 15minutes

INGREDIENTS

375g ready rolled puff pastry

For the Filling
60g butter
110g soft dark brown sugar
4 large, slightly under ripe conference pears, peeled cored and cut into even pieces
Grated zest of 1 lemon
1 teaspoon ground cinnamon
2 tablespoons large raisins

To serve
Crème fraîche or vanilla ice cream

To prepare ahead:  Cook to the end of stage 4. Allow the fruit and syrup to cool, then place the pastry on top. Bake as required. Or make completely and reheat when serving.

METHOD

1. Preheat the oven to 190°C/375°F/ gas mark 5.

2. On a floured surface, cut out a 25cm diameter circle from the pastry. Place on a baking sheet and chill for 30 minutes.

3. Melt the butter in a 25cm frying pan with an ovenproof handle. Add the sugar and warm gently until it has dissolved and is beginning to bubble.

4. Add the chunks of pear, lemon zest and cinnamon and cook over a low  heat for 6-7 minutes. Sprinkle over the raisins.

5. Lay the pastry on top of the pears and press down lightly. Bake in the preheated oven for 15 minutes, or until the pastry is risen and golden brown.

6. Remove from the oven and allow to cool slightly. Invert a plate over the saucepan and then turn everything the right way up, thus turning out the tarte.

7. Serve warm with the crème fraîche or ice cream.