Feijoa tart

Feijoa Tarte Tatin:
A classic. Traditionally made with apples but I think the Feijoas work really well here. The main point is to use seasonal fruit, just be careful of the fruits water content. To wet is not good for this dish. Some slice apple can be added to give a little more structure.
Pastry:
240g   flour
1Tlbs  sugar
1tsp     baking powder
180g   butter, cold cubed
Pinch  of salt
20 Feijoas not over ripe, firm is best
Caramel:
2cups caster sugar
100ml + 1Tlbs water
100g   butter
1          cinnamon stick
1          vanilla pod
Method:
Pastry:
Pre heat over to 220c.
Mix all dry ingredients together in a cake mixer with a whisk attachment, add the butter and whisk until crumb like. Remove the bowl and tip the mix onto a clean bench. Make a well and pour in the water, gently mix into soft dough. Wrap the dough and chill.
Caramel:
Place sugar and water in a thick-bottomed pan (it need’s to be oven proof, I like cast iron) turn to high and boil until the sugar turns a caramel colour. At this stage remove it from the heat quickly add the butter and tablespoon of water. Be careful, as it is very hot and will spit and bubble when the liquid is added. Whisk until smooth then add the split scrapped vanilla pod and seeds plus the cinnamon stick, cool.
Assembly:
Cut the feijoas in half and carefully scoop out the flesh, make sure to cut around the fruit as close to the outer skin as possible; it’s fine if the caramel has set up just place the Feijoa on top of it with the cut side facing down. Spread them around the pan, tightly squeezing them in.
Roll the pastry out keeping in quiet thick about 5mm. Cut in into a round slightly bigger than the pan top. Roll the pastry over your rolling pin and then roll in over the fruit. Press the edges in with a crimping motion.
Place the pan into the oven, turn it down to 200c cook for 15 min or until the pastry is golden.
To Serve:
The tart can then be flipped upside down by placing a lipped tray over the pan and then flipping the tart and tray over making sure to catch any syrup. Then using two large fish slices transfer the tart to a serving tray, pour over any extra syrup.
Alternately using a large spoon scoop individual portions into bowls, turning them pastry side down as you go.
Serve with vanilla ice cream and enjoy the comfort of this awesome upside down tart.
This tart should easily feed 8-12 people.