Pear tarte tatin

Ingredients 4
Servings 1


Serving Change
  • 1
    fresh pears
  • 100
    unsalted butter
  • 250
    castor sugar
  • 200
    frozen puff pastry, thawed


Preheat oven to 200 ºC. Peel, core and quarter pears lengthways. Melt butter in a heavy-based 25 cm diameter stainless-steel frying pan. Add sugar and simmer until golden. Stand pears upright in pan, side by side, tightly packed. Cook over low heat until sugar and juice turn a caramel colour. Transfer to oven and bake for about 15 minutes. Remove and cool for 10 minutes. Roll out pastry into a round slightly larger than frying pan. Prick with a fork. Cover pears with pastry and turn in edges. Bake for 20 to 25 minutes, or until pastry is cooked and golden. Remove from oven and allow to rest for 10 minutes. Place a plate, larger than frying pan, upside down over tart. Invert plate and pan quickly and remove pan. (Take care; the juices and caramel are very hot). Serve warm with cinnamon or vanilla ice cream.

Read more on: bake  |  fruit


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