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Pear tarte tatins
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Prep Time:
15 minutes
Cook Time:
21 minutes
Total Time:
36 minutes
Ingredients:
  • 2 ripe firm william pears, halved, cored
  • 1 sheet puff pastry
  • 200g caster sugar
  • 25g butter
  • Double cream or vanilla bean ice-cream, to serve
Instructions:
  • Preheat the oven to 200°C. Take a pear half with the cut-side down and position it on the lower left quarter of the pastry sheet. Leave a 1cm border and cut the pastry around the pear to form a pear-shaped piece. Repeat this step three more times with the remaining pastry. Refrigerate the pastry until you are ready to use it.
  • In a saucepan, combine sugar and 1/4 cup water. Cook over medium heat, stirring until sugar dissolves, then simmer without stirring until a caramel forms. Lower heat, add pear halves, coat in caramel, and cook for 1 minute. Remove pears, stir in butter gently until combined.
  • Pour a generous amount of caramel into a large, ovenproof frying pan to coat the base. Place the pears in the pan, cut-side down, with some space between each. Top each pear with a pastry cut-out and bake for 10 minutes, or until the pastry is golden and puffed. Gently lift the tarts from the pan using a spatula (be cautious as the caramel will be very hot) and flip them onto plates. Serve right away with extra caramel sauce and your choice of cream or ice-cream.

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