Preheat your oven to 200C or 180C for a fan assisted. In a 28 cm tatin dish, over a very low heat, melt the sugar and butter until caramelised and golden brown in colour.
Prepare your fruit in quarters and lay on top of the caramel and drizzle with some apple juice.
Roll out the pastry to a similar size to that of the tatin dish and place on top, folding the sides slightly in and downwards forming a safe container for your fruit. We love a safe container! Make 4 slits in the top of the pastry.
Bake for 15-20 mins until the pastry is puffy and golden. Rest for 5-10 mins. Then gently tease the edge of the tarte with a knife and flip it out onto a serving plate. Serve with lashings of fresh, cold cream.
Try this with beautiful apples (traditional), plums, figs, the choice and seasonal abundance goes on......And play with the juices, mix and match or even calvados......yum! or try a savoury version with a fresh leaf salad.