Pear tarte Tatin

This classic upside down French pastry is works just as well with sweet, caramelised pears as it does as an apple tarte Tatin
2H 20M


Pear tarte tatin


Pear tarte tatin

1.Peel, quarter and core pears.
2.Melt butter in a 19cm (7¾-inch) heavy-based ovenproof frying pan, large enough to hold almost all of the pears in a single layer. Add pears, sprinkle with sugar and juice. Simmer, uncovered, over a very low heat, 1 hour 20 minutes, turning as pears caramelise.
3.Pears should be soft and well caramelised (if the heat is too high, use a simmer mat or occasionally cover the pan if necessary to prevent excess evaporation or burning). As pears become softer, gently push them into a single layer, remove from heat.
4.Preheat oven to 200°C (180°C fan forced).
5.Roll pastry out on a floured surface until slightly larger than the frying pan, cut pastry into a 27cm (10¾-inch) round, using a bowl or plate as a guide. Place pastry over pears. Tuck edge of the pastry around pears.
6.Bake tart 15 minutes or until well browned. Stand 5 minutes before turning out onto a platter with a lip to collect juices.

We used beurre bosc pears for this recipe as they hold their shape well when baked. You need a frying pan with a heatproof handle. If the handle of your pan is not heatproof, wrap it in two layers of foil. The 19cm (7¾-inch) pan we used has a top measurement of 26cm (10½ inches).


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