Laurent Loudeac's recipe - Mini feijoa tarte tatin - 4 May
Mini Feijoa Tarte Tatin and Lemon Caramel
80g castor sugar
2 sheets of puff pastry
Sprig of mint
Take 3 feijoas, slightly hard (not over ripe), and cut them in half lengthwise.
In a pan, melt 50g of butter and put the feijoa flat side down, cook slowly for 30 seconds then add 80g of castor sugar and caramelise quickly to golden brown.
Cut out a puff pastry sheet 6cm in circumference, twice the size of the half feijoa.
On a baking tray lined with greaseproof paper, lay the feijoa down and cover tightly with the pastry sheet. Put in oven preheated to 180degC for 10 minutes, or until the pastry is cooked. The thinner the pastry the better; you don't want the feijoa to overcook to nothing.
Turn the heat back on the pan and caramelise further. Add 1 to 1 1/2 lemon juice and cook until you obtain a nice caramel.
In a small bowl mix plain creme fraiche with julienne mint.
Turn tarte upside down, pour caramel over, and add a dollop of creme fraiche in the middle to serve. You can also make a big tarte using all the 1/2 feijoas in a large dish.