Simon Rimmer served up a delicious pear tarte tatin on Sunday Brunch.

The ingredients are: 320g ready rolled puff pastry, 6 pears, peeled, halved, and cored, 50ml water, 100g caster sugar, 25g butter, 1 egg beaten (egg wash) and Serve with mascarpone whipped with vanilla and toasted pine nuts.

See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.