Pear tarte Tatin

AT A GLANCE

  • Serves 4 people

This famed tart is traditionally made with apples, but sweet juicy pears work equally well.

  • 65 gm caster sugar
  • 40 gm butter, coarsely chopped
  • 2 ripe William pears, cored and quartered
  • 375 gm sheet butter puff pastry, rolled to 4mm thick and cut to a 22cm round (see note)
  • To serve: pouring cream, or vanilla bean ice-cream
01   Preheat oven to 200C. Scatter sugar evenly over the base of an 18cm-diameter cast-iron or stainless-steel frying pan and cook over high heat until sugar begins to dissolve and caramelise around the edges (1-2 minutes). Start swirling pan occasionally to cook sugar evenly (do not stir) until sugar is all caramelised (1-2 minutes). Add butter and swirl to combine (20-30 seconds), then remove from heat and arrange pear quarters over caramel in a circle. Cover with puff pastry, tucking edges down around the pears with a spoon. Score the centre for steam to escape, then bake until pastry is dark golden and puffed (18-20 minutes).
02   Remove from oven, stand for 2 minutes, then place a plate on top and shake pan to loosen tart. Working quickly, invert tart being very careful of hot caramel drips. Serve hot with pouring cream or ice-cream.

Note We prefer to use Carême butter puff pastry, but any other butter puff pastry can be used.

Topics:

DESSERT, AUTUMN, FRENCH, PEARS, PASTRY, FAST, BAKING

Recipe:

LISA FEATHERBY

Photography:

ROB SHAW

Styling:

LISA FEATHERBY , JERRIE-JOY REDMAN LLOYD

FEATURED IN

May 2015

May 2015

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