2 large apples (Pink lady or Golden delicious are both great for this dish)

2 large pears (Packham are great, or if you prefer a sweeter variety try the Bosc pears)

2 tbsp butter

2 tbsp light brown sugar

½ tbsp cinnamon

Zest of 1 lemon

1 sheet frozen puff or shortcust pastry

Core and slice the apples into very thin (2-4mm) wedges. I prefer to keep the skin on for colour - especially when using green pears and red apples

Melt the butter & sugar together in a frypan with a metal handle, or round or square baking tray about 20cm across. Once the sugar begins to very lightly caramelise, add the fruit, along with the cinnamon and lemon zest, tossing very well to coat all the fruit. Continue to cook for a few minutes over medium heat, tossing the fruit around so that it starts to cook in the caramelising sugar

Lay the sheet of pastry over the cooking fruit, tucking in any overhanging corners. Place the entire dish in the barbecue with the lid down, over a low burner to keep cooking the fruit, ensuring there is enough indirect heat in the barbecue to cook the pastry. As soon as the pastry has cooked through to a golden brown colour, serve the tart either in wedges straight from the cooking tray/pan, or invert the tart onto a serving plate serve with cinnamon crème anglaise or vanilla ice cream