Step 1

Chop cold butter. Sift flour an 1 tablespoon of the sugar into large bowl; rub in butter until crumbly. Add lightly beaten egg, mix until ingredients just come together. Knead dough lightly on floured surface until smooth. Roll pastry out to 22cm (9-inch) round, place on baking-paper-lined tray, cover with plastic wrap; refrigerate 30 minutes.

Step 2

Preheat oven to 200°C/400°F.

Step 3

Meanwhile, combine remaining sugar and the water in shallow heavy-based 20cm (8-inch) ovenproof frying pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until caramel in colour.

Step 4

Meanwhile, peel, quarter and core fruit. Add extra butter to pan; alternate apple and pear quarters, rounded-side down, in pan; cook over low heat until fruit is just tender. Remove from heat.

Step 5

Carefully lift pastry over hot fruit mixture, gently push pastry down side of pan. Bake about 35 minutes or until pastry is browned lightly. Stand tarte in pan 10 minutes; carefully invert onto heatproof serving plate.

Step 6

Serve immediately with cream or ice-cream.