In a oven proof pan...Melt sugar over a medium heat. When it starts to change colour add butter. Simmer gently

Roll out pastry slightly bigger than the pan to about 5mm thick

Add fruit to the caramel & cook for a few minutes. Remove from heat & place pastry over the fruit & tuck down the edges with a knife. Be careful a caramel burn is unforgiving.

Pierce the pastry in the centre & bake for about 30mins. Remove from oven & turn out. Scatter Lemon Verbena leaves over the hot caramel. Leave to rest for 10mins & serve