• 50g salted butter

  • 120g golden caster sugar

  • Handful of strawberries

  • 1 pear, peeled and quartered

  • 2 ½ peaches, quartered

  • 150g white chocolate, and extra for dusting

  • 250g ready-to-roll puff pastry

  • Plain flour, for dusting

  • 1 tub good-quality vanilla ice cream, to serve


  • 1.

    Melt the butter with the sugar in a deep-sided, heavy-based frying pan that can be used in the oven. Cook over a medium heat for about 5 minutes until it turns into golden caramel. Remove from the heat and set aside to cool slightly. Preheat the oven to 200°C/400°F/gas mark 6.

  • 2.

    Place the peaches, pears and the strawberries in the pan creating a circle, breaking as necessary, ensuring that the entire base is covered. Sprinkle over the chocolate chips.

  • 3.

    Meanwhile, unroll the puff pastry onto a floured surface and cut a disc shape about 25cm diameter, or about 5cm bigger than the top of your pan.

  • 4.

    Lay the pastry over the fruit, tucking the overlap down inside the pan.

  • 5.

    Bake the tart for 20–25 minutes or until the pastry is golden brown. Remove from the oven and set aside to cool for about 5 minutes.

  • 6.

    Take a large circular plate and place face down on top of the pan. Quickly invert the pan to turn the tart upside down. Remove the pan, leaving the fruit facing upwards.

  • 7.

    Grate more white chocolate over the tart and serve generous portions with vanilla ice cream.

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