allowing diners to skewer the fruit with a fork and dip the fruit and biscotti into themelted chocolate.
Apple and Pear Upside-Down Caramel Tarts
For the tarts:1 cup/200 g granulated sugar 1/4 cup/60 ml water 4 ounces/113 g unsalted butter, room temperature½ teaspoon/about 1 g ground cinnamon2 Granny Smith apples, peeled, quartered, cored, and cut into ½-inch-/1-cm-thick wedges2 Comice or Anjou pears, peeled, quartered, cored, and cut into ½-inch-/1-cm-thick wedges1 frozen puff pastry sheet (half of 17.3-ounce/490-g package), thawedFor the caramel sauce:1/2 cup/100 g granulated sugar 2 tablespoons/30 ml water 1/2 cup/115 ml whipping cream
For the tarts:Stir the sugar and water in a heavy based medium sized saucepan over a medium heatuntil the sugar dissolves and the syrup comes to a simmer, occasionally brushing downthe sides of the pan with a wet pastry brush to remove any sugar that clings to the side.The sugar that clings to the side of the pan has a tendency to crystallize and ruin the silkyconsistency of the caramel, so wiping the sugar off the sides of the pan will help preventthis from happening.Allow the sugar syrup to boil without stirring, brushing down the sides of the pan andswirling the pan occasionally to ensure it cooks evenly, for about 8 minutes or until it begins to turn golden brown. You will need to watch the syrup closely as it can burnquite easily.Remove the pan from the heat. Add the butter and whisk until the butter melts and themixture forms a caramel sauce. Stir in the cinnamon. Pour the caramel sauce into four 4-inch-/10-cm-diameter cake pans with at least 1 3/4-inch-/4.5-cm-high sides, dividingequally. Allow the caramel to cool.Arrange a layer of the apples and pears decoratively over the caramel, then stack the