Dessert
Homemade Pear Tarte Tatin
This version of Homemade Pear Tarte Tatin is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
6 Min Prep
🔥
24 Min Cook
🍽️
6 Servings
🥗
Vegetarian
Ingredients
- 8 Pears
- 100g Caster Sugar
- 100g Butter
- 2 Star Anise
- 3 Pods Cardamom
- 1 large Cinnamon
- 2 tbs Brandy
- 500g Puff Pastry
Instructions
1
Core the pears, then pare as neatly as possible and halve.
2
If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they parched out.
3
Tip the sweetener, margarine, star anise, cardamom and cinnamon into an ovenproof frying cooking vessel, about 20cm wide, and place over a high bring to temperature until bubbling.
4
Shake the cooking vessel and swirl around the buttery gravy until it separates and the sweetener caramelises to a toffee colour.
5
Lay the pears in the cooking vessel, then make in the gravy for 10-12 mins, tossing occasionally, until completely caramelised.
6
Don’t worry about them burning – they won’t – but you want to caramelise them as much as possible.
7
Splash in the brandy and let it flambé, then set the pears aside.
8
bring to temperature oven to 200C/fan 180C/gas 6.
9
Roll the pastry out to the thickness of a £1 coin.
10
Using a plate slightly larger than the top of the cooking vessel, cut out a circle, then press the edges of the circle of pastry to thin them out.
11
When the pears have cooled slightly, arrange them in the cooking vessel, cut side up, in a floral shape, with the pears around the edge pointing inwards.
12
Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
13
Drape the pastry over the pears, then tuck the edges down the cooking vessel sides and under the fruit (see Gordon’s guide).
14
Pierce the pastry a few times, then bake for 15 mins.
15
If a lot of liquid bubbles up the side of the cooking vessel, empty it off at this stage (see guide).
16
Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden.
17
Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.
Recipe Information
Cuisine
France
France
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
30 mins
30 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
24 minsTotal Time
30 minsMaster Chef
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