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Bring the kataifi out of the fridge a couple of hours before baking.
Preheat the oven to 170 °C fan.
Sprinkle sugar over the base of a 26 cm ovenproof pan and melt gently over low heat until golden.
Stir in the cold butter, then set aside to cool and firm up.
Mix the caster sugar, cornflour and salt in a small bowl.
Peel and mandolin-slice the fruit, layering it over the caramel and sprinkling a little of the sugar mix between each layer.
Tear the kataifi into small pieces, massage the melted butter through, then spread evenly over the top.
Bake for about an hour until the pastry is golden and crisp.
Rest for 30 minutes before flipping.
Serve warm with ice cream.