Inspired by the delish apple tarte tartin at The Seafood Ristorante in St Andrews, and with the purchase of some pears, we decided to try pear tarte tartin.
This twist has sweet pears cooked in a cinnamon caramel before being topped with crispy, golden puff pastry.
Ingredients
50g butter
50g caster sugar
1 cinnamon stick
3-4 firm but ripe pears
320g pack ready rolled puff pastry
1 egg, beaten
Equipment
ovenproof frying pan
knife
Wooden spoon
Method
Preheat the oven to gas 6/200°C/fan 180°C.
Melt 50g butter and 50g caster sugar in an ovenproof frying pan over a medium heat.
Add the cinnamon stick and swirl the pan around until the mixture transforms into a golden caramel.
Place pears snugly in the pan so they cover its base.
Cook gently over medium-low heat for 10 mins or until softened slightly.
Remove from the heat and discard the cinnamon stick.
Leave to cool.
Unroll puff pastry.
Cut out a circle 2cm wider than the pan.
Carefully place over the pears, pressing down the sides to ensure the pastry goes to the edge.
Prick all over with a fork.
Brush with beaten egg, then bake for 20-30 mins or until puffed up and golden.
Cool for 5-10 mins in the pan
Run a sharp knife between the pastry and the edge.
Place a plate over the top of the pan.
Invert pan to release tarte tartin.
Pear Tarte Tartin
Equipment
- ovenproof frying pan
- knife
- Wooden spoon
Ingredients
- 50 g butter
- 50 g caster sugar
- 1 cinnamon stick
- 3-4 firm but ripe pears
- 320 g pack ready rolled puff pastry
- 1 egg beaten
Instructions
- Preheat the oven to gas 6/200°C/fan 180°C.
- Melt 50g butter and 50g caster sugar in an ovenproof frying pan over a medium heat.
- Add the cinnamon stick and swirl the pan around until the mixture transforms into a golden caramel.
- Place pears snugly in the pan so they cover its base.
- Cook gently over medium-low heat for 10 mins or until softened slightly.
- Remove from the heat and discard the cinnamon stick.
- Leave to cool.
- Unroll puff pastry.
- Cut out a circle 2cm wider than the pan.
- Carefully place over the pears, pressing down the sides to ensure the pastry goes to the edge.
- Prick all over with a fork.
- Brush with beaten egg, then bake for 20-30 mins or until puffed up and golden.
- Cool for 5-10 mins in the pan
- Run a sharp knife between the pastry and the edge.
- Place a plate over the top of the pan.
- Invert pan to release tarte tartin.
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Can be found with gin or a pint in hand.
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