Pear and Shallot Tarte Tatin with Goat's Curd
Prep:  10 minutes + 10 minutes cooling time
Cook:  45 minutes
Serves:  6
Average: 4.4 (11 votes)
Difficulty:
Cuisine:
Saved:
French
118
Recipe by: Australian Pears
This pear and shallot tart tartine with goat's curd is the perfect dish to serve at dinner parties with vegetarian guests. Full of flavour and completely meat free, this scrumptious recipe is an entertainer's delight.
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Pear and Shallot Tarte Tatin with Goat's Curd
Ingredients:
Method:
  1. Pre-heat the oven to 200°C
  2. Cut the pears in half, then peel and core the pears
  3. Using an ovenproof fry pan, melt the butter and oil with the sugar, cardamom, star anise and thyme until it begins to bubble. Place the pears and shallots in the pan and very gently cook them for 10-15 minutes tossing occasionally until they are completely caramelized. Add the brandy and light a flame then remove from the stove
  4. Arrange the pears and shallots in a decorative pattern in the pan
  5. Drape the pastry over the top and gently tuck in the edges around the sides. Prick the pastry with a fork a few times
  6. Place in the pre-heated oven and bake for 15 minutes then reduce oven to 180°C and bake a further 15 minutes until the pastry is flaky and golden
  7. Remove from the oven and set aside for 10 minutes then carefully invert onto a serving platter
  8. Garnish with dollops of goats curd and extra fresh thyme leaves
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