Pear Tarte Tatin

Serves: 6

Difficulty:

Cuisine:

Saved:

French

475

Recipe by: Blanco

Traditional Pear Tarte Tatin recipe which is great for dinner parties and entertaining. Serve warm or at room temperature with ice-cream, cream or custard.

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Pear Tarte Tatin

Ingredients:

Pear Tarte Tatin

Caramel sauce (pre make the sauce)

1x 275g block puff pastry, rolled to fit 24cm oven proof frying pan

4 large pears, peeled, seeded, quartered

Butter for greasing pan

Caramel Sauce

¾ cup brown sugar

40g butter

½ cup cream

Method:

Pear Tarte Tatin

Preheat oven to Fan forced 190°C.
Heat the caramel in a saucepan.
Butter a 24cm oven proof frying pan.
Pour hot sauce the pan.
Pack pears tightly into pan (put the rounded side of the pear to the bottom of the pan).
Place pastry on top and tuck in edges around the side of the pan
Cut 3 or 4 slits in the pastry for the hot air to escape.
Bake 30-35 minutes, until pastry is well puffed and golden.
Remove from the oven when cooked and stand 10 minutes before inverting onto a serving plate.
Serve with vanilla ice cream.

Caramel Sauce

Place all ingredients in a small saucepan on medium high heat and bring to the boil.
Reduce to medium low heat and simmer for 15 minutes stirring often.