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Pear tarte tatin
Pear tarte tatin
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
French-inspired caramelized pear dessert.
Ingredients:
  • 40g butter
  • Melted butter, to grease
  • 4 medium (about 800g) firm pears, peeled, halved, cored
  • 42.00 gm fresh lemon juice
  • 155g (3/4 cup) caster sugar
  • 60ml (1/4 cup) water
  • 2 sheets (25 x 25cm) frozen butter puff pastry, just thawed
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat oven to 200°C. Grease six 150ml-capacity muffin pans with melted butter and line the bases with non-stick baking paper.
  • Quarter each pear half and transfer to a bowl. Toss with lemon juice to coat. Drain excess liquid and gently pat dry with paper towel.
  • In a saucepan over medium-high heat, combine sugar and water. Stir until sugar dissolves, then cook for 7 minutes without stirring, brushing down the sides with a wet pastry brush occasionally, until golden. Remove from heat, add butter, and swirl to combine.
  • Add the pear to the caramel and raise the heat to high. Cook, turning occasionally, for 5-10 minutes until lightly browned and almost tender.
  • Use a 9cm-diameter round pastry cutter to craft 6 perfect pastry discs.
  • Take the halved pears, placing them round-side down evenly in the pans. Drizzle the caramel over the pears. Cover the pears with the pastry.
  • Place the pastry on a baking tray and bake for 10 minutes until it puffs up and turns golden. Remove from the oven and turn onto the baking tray. Serve right away with a scoop of ice cream.

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