Feijoa tart a sweet ending

To make a feijoa upside down tart (to serve 6-8) you will need 50g butter, half a cup of brown sugar, one tablespoon of golden syrup, seven or eight feijoas (cut in half lengthways) and 400g sweet short pastry.

Preheat

the

oven

to 200°Celsius. Melt the butter, sugar and golden syrup together in a pan, then pour the mixture into a 23cm round cake pan. Arrange the feijoa halves over the mixture, roll the pastry out in a circle to cover the fruit, and bake for 25 to 30 minutes or until the pastry is golden.

Remove from the oven and let stand for 10 minutes.

Hold a large plate over the top of the pan and turn it upside down. Cut the tart into wedges and serve warm with vanilla ice cream or whipped cream.

EASY: One does not have to be Marco Pierre White to make a delicious feijoa upside down tart.