PEACH AND GOOSEBERRY TARTE TATIN

MAKES 1 MEDIUM TART PREPARATION: 20 MIN CHILLING: ABOUT 1½ HOURS COOKING: 40-45 MIN

PASTRY 500g butter 500g cake flour 2,5ml (½t) cream of tartar 5ml (1t) salt 250ml (1c) ice-cold water FILLING 50g butter 125ml (½c) castor sugar 4-6 peaches, halved and pitted 200g gooseberries TO FINISH

whipped cream to serve 1 Pastry Using an electric mixer or food processor, blitz the butter and 400g of the flour until the butter pieces are the size of peas. Transfer to a large mixing bowl and add the cream of tartar. 2 Dissolve the salt in the water. Make a well in the middle of the flour mixture and add the water little by little, cutting it in with a knife until all the water has been incorporated. Add a little of the remaining flour at a time, bringing the dough together until it forms a ball. Wrap in clingfilm and chill in the fridge for 20 minutes. 3 On a lightly floured surface roll out the dough into a rectangle that’s three times as long as it’s wide. Fold the top third down then cover with the bottom third. Wrap in clingfilm and chill for 20 minutes. Repeat three more times, ensuring the open side of the top fold faces left each time you roll out the dough. 4 Filling Preheat the oven

to 180°C. 5 Put the butter and castor sugar in a 24-26cm castiron pan and simmer over low heat until the mixture is caramelised and golden. Leave to harden. 6 Arrange the peach halves, sliced side down, on the caramel, filling the gaps in between with gooseberries. 7 Roll out the dough to 2-3mm thick and cut a circle big enough to cover the pan and reach down the sides. Put the dough over the filling and tuck it down the sides all around the edge. Bake for 40-45 minutes. 8 To finish Once the tart is done, cool for about 5 minutes. Put a serving plate over the pan and invert both together to turn out the tart.