This is a classic dessert that is simple and stunning. Feel free to vary the fruit – pears work well here, as do bananas and mangoes. When the pastry is crisp and the caramel is dripping, this dessert is right up there with the best of them.
|500g puff pastry|
|240g (1 cup) unsalted butter|
|600g (2½ cups) castor sugar|
|500g (2 cups) crème fraiche or vanilla ice cream|