Feijoa Tarte Tartin - Too Easy

I've had this recipe since last year's Feijoa season. It was in the NZ Herald and looked great. What I didn't realise was just how simple it was.
I made it tonight - I've got to use up all the feijoas somehow!
This is a make again recipe both because it was really nice, but also because it was so easy.
I used pre-rolled frozen pastry - a cheat, but it still tasted great.

I started the dish early (cooking the feijoas with the butter and sugar for 15 minutes), and then left it until it as dinner time which may have caused some of the feijoas to stick to the bottom. This made the final presentation a bit messy. Next time I'd do  the prep and then cook it all at once.

Feijoa Tarte Tartin

250g puff pastry
75g butter
1/3cup caster sugar

Feijoas, butter and sugar - before the pastry

4 large feijoas, peeled and halved lengthwise
Vanilla ice cream or whipped cream to serve

1 Roll out the pastry on a lightly floured surface, to a 24cm disc. The size of the pastry disc needs to be slightly bigger than the pan being used, in this instance a 20cm ovenproof tarte tatin dish or cast iron frying pan. Refrigerate for 20 minutes.

2 Melt the butter and sugar in the pan then top with the feijoas, cut side down. Cook for 15 minutes.

3 Remove the pan and cover the fruit with the pastry, tucking in down around the edges. Prick the pastry, then transfer to the oven and bake for approximately 20 minutes or until golden and crisp.

4 Remove from the oven and let rest for 5 minutes before running a knife around the edges, placing a serving plate over the pan and inverting. Serve warm with icecream or softly whipped cream