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Pear Tarte Tartin

Course Dessert

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.