Pear Tarte Tatin

Pear Tarte Tatin

Pastry brush
Heavy base oven proof pan o tarte tatin pan
Alternatively use a frying pan and a cake tin/cake mould

Ingredients Serves 6 (or Serves 2 if my friend Justin and Tobias are around):
1.  5  pears, cored, peeled and halves
2.  100g butter
3.  120g caster sugar
4.  300g shop bought all butter puff pastry, rolled to an approx 5mm in thickness. Alternatively you can also make your own puff pastry by following the “All Butter Puff Pastry” instruction on the pastry section of this site.
5.  1 vanilla pod or ½ tsp. of vanilla extract
6.  1 egg lightly beaten, for glazing

The Pear:
1.  Pre-heat the oven to 200ºC. Peel, halve and core the pears, then set aside.
2.  On a pan, melt your butter and dissolve your sugar over medium heat. When the mixture turns golden, add vanilla pods/extract do not stir but swirl the pan around instead.

3.  Add the pears carefully as the caramel will be very hot, cook pears on the caramel for 8-10 minutes (4-5 minutes on each side).


4.  Once the pear has slightly softened and caramel turns into copper colour, remove from heat. Gently turn all your pears cored side facing upwards.


The Pear with Puff Pastry:
5.  Roll your pastry on a flour dusted surface, approx. 3mm in thickness, long and wide enough to cover your baking dish. Place your pastry on top of your pears and tuck in the pastry around the inside edges of the pan. If using a cake tin/mould, transfer pears cored side facing upwards and some of the caramel liquid, then place pastry on top of the pears, also tucking in the pastry around the inside edges of the cake tin/mould.

6.  Using a pastry brush, brush the pastry with beaten egg.  Then using a sharp knife prick the pastry all over and bake in the oven for 30 minutes or until pastry is crisp and golden brown.

7.  Remove from the oven and allow to cool for 5 minutes.
8.  Pace a slightly larger plate on top of the pastry, and then very carefully, using oven gloves, invert the tart onto the plate.
Served warm with crème fraîche/ chantilly cream / vanilla ice cream.

Extra Tip:
Tarte Tatin can be kept in the fridge in a tin/cake mould after it is cooked and reheated at 150ºC, 15 minutes before serving.
When making the caramel, don’t use a non-stick pan, using a non-stick pan will crystallize your sugar instead of giving you the nice caramel liquid.
Tarte Tatin- originally made with apples from Rouen, France with Reine des Reinettes (King of the Pippins) and Calville apples. If you prefer to make this tart with apples I recommend using these apples or alternatively Braeburn, Golden Delicious or Granny smith, as these types of apples hold their shapes during the cooking process and does not break apart into a mush.


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