Simple Apple and Pear tarte tatin

My third post today, and the third to include the word "Simple" in the title - it must be Simple Sunday!

I've shared several tartes tatin  on here in the past, because a tatin really IS very simple, and lends itself to both sweet and savoury dishes. And I can make the caramel topping using Sweet Freedom which makes it suitable for an occasional treat (I'm diabetic as you probably know) although the white flour and high fat content means it really MUST be only occasional.

This one was made with 2 pippin apples and 2 conference pears, about 50g butter, about 3 tbs Sweet Freedom light syrup (you could use agave nectar, honey or golden syrup instead, depending on your dietary requirements and the state of your store cupboard) and a  500g packet of all-butter puff pastry.

You also need a frying pan with a handle that can go into a hot oven, big enough to take the cut-up fruit in a single but quite closely packed layer.

Heat the oven to 200 C, 180 if it is a fan oven (That's 400 F, gas mark 6). Roll out the pastry to a circle roughly the size of the top of your pan.

Peel  and core the fruit and cut each into 8 wedges. Heat the butter in the frying pan and fry the fruit quickly until starting to brown on the edges, then stir in the syrup and boil hard for about 5 minutes until starting to caramelise, tossing the fruit well  in the caramel. Quickly drape the pastry over then put in the preheated oven for around 20 minutes until the pastry is risen and golden.

Allow to cool for 5 minutes (no more or it will stick) then carefully turn out onto a serving plate. Serve warm or cool, with cream or ice cream.