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Pear and parmesan tarte tatin
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Upside down pear tart: Tender pears and golden crisp pastry.
Ingredients:
  • 70g (1⁄3 cup) caster sugar
  • 50g unsalted butter, chopped
  • 2 beurre bosc pears, cored, cut into 8 wedges each
  • 20.00 ml sherry vinegar or red wine
  • 6 fresh thyme sprigs, plus extra, to serve
  • 1 sheet frozen puff pastry, just thawed
  • Finely grated parmesan, to serve
Instructions:
  • Preheat the oven to 220C/200C fan forced. Combine sugar and butter in a 22cm ovenproof frying pan, stir over low heat for 5 minutes until sugar dissolves. Arrange pears in a circle on top, cook for 10 minutes until slightly golden. Add vinegar or wine, simmer for another 5 minutes until golden. Remove from heat and sprinkle with thyme.
  • Cut the pastry into a circle slightly larger than the frying pan. Quickly place the pastry over the pears, tucking the excess around the inside edge of the pan. Bake for 15-20 minutes until golden. Let it sit for 5 minutes for the juices to settle. Carefully invert onto a large plate. Sprinkle with extra thyme, season with pepper, and top with parmesan.

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