kingfish sashimi, page-4

apple pear or stone fruit tarte tatin:

In a small medium saucepan make the caramel sauce by heating the following, without stirring until it goes golden:

150 gm brown sugar.

A splash of water if desired.

Finish with 25 gm butter.


Peal core and cut up to eight apples pears or stone fruit.

Cut into even segments.

In a medium saucepan lightly poach fruit in a little lemon juice to prevent from going brown.


Place the caramel in a medium ovenproof fry pan.

Arrange the fruit on the sauce.


Place a piece of pastry over the top.

Bake until pastry is cooked and brown.

Reheat slightly on the hob if required.

Flip everything onto a serving plate

original traditional recipe from my database.

image from google images.
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