Tuesday, February 7, 2012

Recipe: Pear Tarte Tatin

There is something comforting  and sweet about tarte tatins. Perhaps it is the craggily puff pastry or how the caramel drips down the sides or simply the warm fruit. Regardless of what it is, this has always been one of my favourite treats. This is desert is relatively quick and easy, especially considering how impressive it looks when you bravely turn it out from its pan. You are sure to win quite a few fans, and perhaps a heart or two... 

180 gm  
caster sugar
180 gm  
butter, cut into 8 pieces
vanilla beans, halved lengthways
ripe firm pears such as Packham, Williams or small beurre Bosc
sheets butter puff pastry

pouring cream/ ice-cream  and pure icing sugar to serve

Pre-heat oven to 190C
Add sugar and butter to a large cast iron frying pan. Cook on a medium heat until a caramel begins to form. Then place halved vanilla bean in the centre in a cross. Place pears in pan, cover with puff pastry, trim into a circle and firmly tuck in edges.
Carefully baste pastry with caramel, then transfer to oven and bake until pastry is golden and puffed, basting pastry halfway through cooking (15-20 minutes).
Remove from oven, loosen edges with a knife, then carefully turn out onto a chopping board, cut into pieces, dust with icing sugar and serve hot with cream or ice-cream

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