Pear Tarte Tatin recipe
information
Preparation time: 15 min, plus cooling and 10 min standing, Cooking time: 45 min, Cals per serving: 427
ingredients
100 g (3 1/2 oz) caster sugar
50 g (2 oz) butter
1 cinnamon stick, broken in half
2 ripe pears, peeled, quartered and cored
1/2 vanilla pod, split lengthways
200 g (7 oz) ready-rolled puff pastry
50 g (2 oz) butter
1 cinnamon stick, broken in half
2 ripe pears, peeled, quartered and cored
1/2 vanilla pod, split lengthways
200 g (7 oz) ready-rolled puff pastry
method
1. Put the sugar and butter in a pan and gently heat until the sugar dissolves (do not stir as the sugar may crystallise). Increase the heat and bubble until the mixture is a deep caramel colour, then pour into a greased 20 cm (8 in) diameter round cake tin.
2. Add the cinnamon pieces to the tin, then arrange the pears over the caramel. Scrape out the seeds from the vanilla pod and spread over the pears. Allow the caramel to cool until it sets.
3. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Cover the pears with a 23cm (9in) circle of pastry, tucking the edges inside the tin. Make six slashes in the pastry to let the steam out.
4. Cook for 30 to 35 minutes or until golden. Leave the tart to stand for 10 minutes before carefully inverting it on to a deep plate before serving.
2. Add the cinnamon pieces to the tin, then arrange the pears over the caramel. Scrape out the seeds from the vanilla pod and spread over the pears. Allow the caramel to cool until it sets.
3. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Cover the pears with a 23cm (9in) circle of pastry, tucking the edges inside the tin. Make six slashes in the pastry to let the steam out.
4. Cook for 30 to 35 minutes or until golden. Leave the tart to stand for 10 minutes before carefully inverting it on to a deep plate before serving.
serving amount
serves: 4
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