To make pastry, pulse flour and butter in a processor five or six times until mixture is rough with large chunks of butter through it.
Working very quickly, turn the processor on, add the water and after 2 seconds turn it off.
The mixture should still be rough and flecked with butter.
Turn out onto a floured surface and knead for 30 seconds to bring the dough together.
Shape into a rectangle and wrap in cling film, refrigerate for 30 minutes.
Roll out pastry between two sheets of baking paper into a 30cm x 15cm rectangle about 1.5cm thick (you will be able to see streaks of butter).
Fold into thirds from the short end.
Wrap in cling film and refrigerate for 30 minutes.
Repeat rolling, folding and resting twice.
Preheat oven to 200ºC.
Grease four 8cm round (base measurement) pie tins. Line bases with baking paper.
To make the caramel for tarte tatins, stir sugar and the water in a small heavy based saucepan over medium heat, without boiling, until sugar dissolves.
Use a wet pastry brush to brush any stray grains on side of pan back down into mixture.
Bring to a boil and boil, uncovered, without stirring, until mixture begins to turn light golden brown. Pour caramel evenly into pie tins.
Divide fruit among tins and top with butter.
Roll out the pastry until 5mm thick.
Cut out four circles just large enough to extend to the rim of the pie tins.
Lay circles over the top, lightly tucking in edge around fruit.
Refrigerate for 30 minutes.
Bake for 20-25 minutes or until pastry is crisp, golden and puffed.
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