Seasonal Peaches, nectarines, pears and apples Tarte Tatin

Pastry
1.5 cup - 130 gr of plain (GF) flour
120 gr of quality butter (cold - diced)
1/2 tsp of salt
Lemon zest
1 tsp of vinegar
Cold ice water

Mix in a food processor flour and butter, zest and salt till fine bread crumbs.
Add vinegar and just enough cold water to bind.
Take out and bring together to a ball with hands. Store in fridge or freezer to cool and "firm up"

In the meantime, 
100 gr quality butter
1/3 cup of sugar
Fruits: Seasonal: peaches, nectarines, pears, apples, etc
Nuts, ie walnuts,
Cranberries, raisins (optional) 

Suggestios
Cinnamon/cloves/nutmeg (seasonal Xmas addition) (optional) 
Candied ginger optional 

This is a great way to use up overripe fruits that otherwise would be thrown away. Perfect. No waste! It clears up the fridge and makes a deliciously fruity, Summery dessert. 

In a pan that can go into the oven. Melt the butter, then add the sugar, cook till golden brown over medium heat. Important, stay close, so the caramel does not burn.  

Turn off.
Add broken nuts and dried fruit if using.
Arrange sliced fruits in a dense circular pattern 

Peaches, nectarines, pears, apples, etc whatever is in season.  
Roll out pastry and place on top. Rustic style doesn't have to be perfect. 
Bake in 200 oC pre-heated oven till pastry is golden brown crumbly, crunchy.
Serve as is or with ice-cream or cream or custard.

The nuts add a contrasting and delightful crunch against the soft juicy fruits. Also the tarty dried cranberries and raisins.
 
This tart is best eaten fresh whilst the crust is crumbly and crisp.

Note: To prevent too much juice from running out. Dust fruits with cornflour before arranging in the pan.
Or
Do not over bake. Pre-heat oven at a higher temperature. Place Tarte Tatin in and THEN reduce temperature to 2000c in top 1/3 of the oven shelf. This should stop the fruits from "stewing".