Pear Tarte Tatin

Pear Tarte Tatin

The ultimate French desert. How could one say no? I have eaten many a tarte tatin, usually the traditional version made with apples, but I really do love this with pear.

This is my first tarte tatin so it wouldn’t be surprising to see another TT entry in the near future, and possibly a prettier looking version at that (I was going for a rustic look…). Whatever, it tasted oh so good – so good in fact I just had some for breakfast.

I consulted a couple of recipes before making this, although in the end I didn’t settle on any one particular and eventually winged it on measurements and ingredients. I like the uncomplicated flavours of the caramelised sugar with pear and lemon juice.

Ingredients:

  • 4-5 pears, peeled and thinly sliced
  • Juice of half a lemon
  • 1 sheet of shop bought puff pastry, refrigerated
  • 120g caster sugar
  • 80g butter

Method:

Preheat oven to 250°c

Place the pear slices in a large bowl and add the lemon juice, mix gently until well coated.

On a medium heat add 90g of sugar to a heavy-bottomed pan and caramelise, turning the pan from time to time. You don’t want to stir the sugar whatsoever. Once caramelised, remove from the heat and arrange the pear slices making sure the bottom of the pan is entirely covered. You can be as neat or as haphazard as you like – I went for the latter. Sprinkle the remaining 30g of sugar on top of the arranged pears and dot with blobs of butter.

Place in the oven and cook for around 10 minutes allowing the pears juices to mix with the caramelised sugar.

Meanwhile, roll out your sheet of puff pastry to about 3-4mm thick, then using a round plate (slightly larger than the size of your pan) place on top of your pastry and cut out a circle.

Remove the pan from the oven and turn the heat down to 220°c.

Place your circle of puff pastry on top of the pears and tuck the edges down the sides and underneath the fruit.

Bake in the oven for around 20 minutes or until the pastry is golden.

Leave to cool for a couple of minutes, then with a round serving dish larger than the pan, place on top and carefully but quickly flip the pan over so the tarte will come out pear side up.

Devour on it’s own or with cream.

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