Caramelised Tropical Fruit Pie
Preheat the oven to 200°C (180°C fan) / 400°F / gas 6.
Melt the butter in a 7” tatin or cast iron frying pan over a moderate heat. Add the sugar and swirl until dissolved.
Reduce the heat and arrange the melon slices in a fanned-out circle on the base of the pan.
Roll the pastry out to 1 cm thickness on a lightly floured work surface before cutting into a rough 8” round.
Prick all over with a fork before draping over the melon slices and tucking in around the sides of the pan.
Transfer to the oven and bake for 12-15 minutes until the pastry is golden and puffed.
Remove from the oven and carefully slide a knife around the edge of the tatin before inverting onto a serving plate. Serve immediately.