Instructions: Quarter the quinces core and peel them then slice into thick wedges.

Put them straight into a bowl of water with the lemon juice to prevent them browning.

Next put the 6 tbsp of sugar into a small castiron skillet (mine measured 22cm across slightly smaller or larger doesnt matter too much) along with the ginger.

Melt the sugar over a gentle heat without stirring until it begins to caramelise then remove from the heat. Be sure to watch it as it can burn easily.

Using a fork discard the spent ginger then pack the quinces in a spiral shape in the pan (or cake tin if using) scattering cranberries between all the gaps and on cop.

Finally scatter with another tablespoon of caster sugar and dot with the butter. Loosely cover with a circle of foil and bake for 30 minutes at 200C/ 400F/Gas Mark 6. Roll out the pastry until its about 3mm thick then cut out a circle thats a good 3cm wider than the pan.

Remove the fruit from the oven discard the foil and place the pastry over the top tucking the edges down then bake again for 30 minutes until the tart is well puffed up and golden.

Take out of the oven and flatten the pastry with a plate.

To serve turn over onto the plate (so that the fruit is on top) and eat while still slightly warm with a fat dab of double cream or creme fraiche.

The best upsidedown tarts have pastry edges that are sogged to a gooey crisp with caramel. To get this make sure you cut the pastry circle larger than the pans circumference. Then when covering the fruit tuck the pastry edges right down the sides into the caramel and to the base of the pan. If you cant get quinces use Granny Smith or Coxs apples instead. If you dont have a skillet melt the sugar first in a saucepan and bake in a 22cm lowsided round cake tin.

Serves 8

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