Instructions: Peel and core the apples (or pears) and cut the apples into halves (or quarters), then slice them from the outside, almost to the core, without cutting through.

Melt the butter in a large 28cm. non-stick and oven proof skillet and sprinkle the sugar on top. Carefully place the fruit on top of the sugar, packing tightly as it will shrink as it cooks. Sprinkle the juice of the lemon and the brown sugar over the mixture and cook on medium heat until the sugar caramelises - about 15 minutes. Allow to cool.

Meanwhile, make the pastry. Process the flour and butter in a food processor

(or rub in butter and flour with your finger tips) until the mixture resembles fine breadcrumbs, then add the sour cream while the motor is still running.

Process until the mixture gathers together and reaches the "ball" stage.

Flatten the pastry into a disk and refrigerate until required.

Roll out the pastry to fit the skillet with a 2cm. overhang, and lay the pastry over the cool fruit mixture. Tuck the pastry edges down around the fruit and sprinkle remaining sugar over the pastry. Bake at 220c., for 35 minutes, or until golden brown. Remove from the oven and allow to stop bubbling then invert over a large plate.

Serve warm or cold with cream or ice cream.

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