Feijoa, blueberry & thyme tarte tatin
A tarte tatin with a difference. And it’s pretty damn good.
  1. Place the sugar into the bottom of a 12 cm skillet or pan. Spread out evenly and top with the sliced butter. Dot the vanilla paste over the butter, lay the thyme in the centre and then arrange the feijoa over the top in a single layer.
  2. Place the skillet over low-medium heat and allow to cook without stirring. Simmer gently for 5-10 minutes, then turn off the heat.
  3. Preheat oven to 190°C.
  4. Take the sheet of puff pastry and cut two rounds that are the same size as the skillet. Lay one round on top of the other and gently press them together. Lightly brush one side of the pastry round with a little of the syrup and then carefully lay the pastry round on top of the feijoa and syrup, brushed side up.
  5. Using your fingertips gently press the edges down within the rim of the skillet and into the syrup. If it’s still too hot just use the tip of the brush. Pierce the pastry a few times to allow steam to escape. Bake the tarte for around 20 minutes, or until puffed and lightly coloured.
  6. Remove from the oven and allow to sit for a couple of minutes. Run a blunt knife around the edges and then carefully invert the skillet onto a serving plate. Serve hot with double cream and a dusting of icing sugar.