Feijoa Tarte Tatin

There are hundreds of different versions of tarte tatin, most made with apples, but this one uses the jewel of our autumn fruit – feijoas – and it’s sensational! 

You will need:

6-8 med-large feijoa, the size of a slender egg

45g (3 TB) unsalted butter

1 heaped TB caster sugar

1 tsp honey

½ tsp finely chopped rosemary

200g of puff pastry (homemade or store-bought) – rolled out to be slightly bigger than the pan you’re using  

Preheat the oven to 180 C.

Start by peeling the feijoa with a small paring knife, then halve lengthwise. Melt the butter, sugar and honey in a small ovenproof frying pan (about 20 cm across) over a low heat. Gently swirl the pan to distribute the syrup evenly and try not to stir it too much, or it will crystalize instead of caramelize. Cook it until the mixture is bubbling and golden brown.

Add chopped rosemary and carefully add the feijoa, tossing to coat in the caramel and cook for a minute or two. Remove the pan from the heat and set aside to cool for a few minutes then spread the feijoas out evenly to cover the whole base of the pan. 

Place a circle of pastry, a little bigger than your pan, over the top of the fruit, tucking the edges under the fruit and sugar mixture as far and as neatly as you can.

Bake in the oven for about 25 – 30 minutes until the pastry is puffed up and golden brown. Remove from the oven and allow to cool for about 5-7 minutes before carefully inverting onto a serving plate. Serve warm with softly whipped cream.