Take the bundle of Kataifi Pastry out of its bag, unravel and tear away the required amount. Seal the remaining Kataifi Pastry in its original packaging and refrigerate. Add the Kataifi Pastry to a bowl and rip it into small pieces. Pour the melted butter over the top and work it through with your hands, massaging the butter into the Kataifi Pastry.

Sprinkle the caster sugar evenly over the base of a 26cm oven proof saute pan. Set over a medium-low heat & allow the sugar to caramelise to a deep golden colour without stirring. Gently swirl and tilt the pan as the sugar melts for about 10 min. Quickly stir in the cold butter, ensuring it is completely incorporated before removing from the heat. Allow the caramel to cool & harden in the base of the pan.

In a small bowl combine caster sugar, cornflour, and salt. Mix to combine.

Peel the pears and apples and use a mandolin to slice as thin as possible.

Layer the fruit in the pan on top of the caramel. After every single layer of fruit, sprinkle over the corn flour and sugar mixture. Repeat this process until you have used all the fruit slices.

Arrange the buttered Kataifi Pastry over the apples and pears in an even layer. Bake for approximately one hour or until the Kataifi Pastry is a deep golden colour. Allow to cool for half an hour then flip the tart over onto a serving plate. Serve with ice cream.