Quince and Cherry Tarte Tatin

For the Pastry:

Combine flour, sugar and salt in a bowl. Cut the butter into small cubes and add to the flour mixture. Rub the mixture together with your fingertips until it resembles fine crumbs. Make a well in the center and add the egg; mix well with spoon or spatula. Add the iced water and continue to mix; turn out dough onto lightly floured surface and knead until mixture holds its shape. Form into ball, cover with plastic wrap and place in fridge for one hour.

For the Tart filling:

Pre-heat oven to 400 F (200 C). To poach the quince, first peel and core the quince and cut into quarters. Place the quince pieces in a large saucepan, cover with water and add the sugar and cinnamon stick. Bring to a soft boil, reduce heat and simmer for about 15 minutes until the fruit becomes tender (be careful not to over-cook). Strain the quince pieces from the cooking liquid and set aside.

To make the caramel sauce, place the sugar and butter in an oven-proof fry pan (about 9 inches wide). Over medium-high heat, occasionally shake the pan until the mixture starts to bubble and turn brown, forming a caramel. This should take about 4-5 minutes.

Add the poached quince pieces (bottoms facing upwards), pitted cherries and rum. Reduce the heat and cook for another 5-10 minutes until the sauce reduces slightly and the fruit caramelises. Remove the pan from the heat and set aside.

Meanwhile, roll out the pastry dough on a lightly floured surface to 1/8 inch thick, then shape the dough so that it is 1 inch wider than the diameter of the fry pan.

Lay the dough over the fruit mixture in the pan and tuck the ends under a bit. Bake in the oven for 20 minutes or until the crust turns golden brown. Place a serving plate over the fry pan and invert the tart onto the plate. Serve warm plain or with ice cream.