Pear Tarte Tatin
Pucker up, it's time for pears and pastry! I have a quick and easy to assemble recipe that will be your perfect partner in crime at any summer party this season! What could be more delicious than caramelised pears tucked underneath a buttery, rich, golden pastry, topped with a generous scoopful of Madagascan vanilla ice cream? Pear tarte tatin is a firm favourite of mine, especially when it's turned out, fresh from the oven. So, let's get cooking!
My homemade pear tarte tatin serves 4 and the ingredients you will need are:
120 g caster sugar
30 g cold butter
1/2 tsp ground cinnamon
1/2 tsp ground ginger
4 small ripe pears (keep refrigerated until you are ready to use)
200 g 'Jus-Rol All butter Puff Sheet' (leave out at room temperature)
Madagascan vanilla ice cream (a scoop, or two, to serve)
*I have adapted the ingredients from an online recipe I found here.
First, preheat the oven to 180 degrees. Next, peel the pears, cut them into halves and remove their cores. Set aside whilst you prepare the caramel sauce.
Now, whip out a frying pan (but only if it has an ovenproof handle). If you don't have one in your possession, like me, a round ovenproof dish will be fine.
Measure out 120 g of white caster sugar and pour the contents into a small saucepan (that's if you are using the ovenproof dish, which you will have set to one side). Otherwise, pour the sugar into the frying pan. Place the saucepan, or frying pan, on the hob over a medium heat. Leave the sugar for a minute or two to warm up, then begin to stir continuously until the sugar turns to caramel.
Once you have a golden caramel sauce, add the butter...
... ground cinnamon and ground ginger...
Keep stirring to combine and then quickly transfer the rich, golden sauce to the bottom of your ovenproof dish. If you are using the frying pan, then keep the contents where they are!
Now, arrange the pear slices prettily on top of the caramel mixture, ensuring the tips meet in the middle...
... to create a fan like this!
Roll out your ready made puff pastry onto a floured surface. Cut a large disc (about 24cm diameter) from the pastry, and place that on top of the pears and caramel.
Tuck the puff pastry in snugly around the edges of the pears so it's nice and cosy and clearly conceals the contents of the tarte.
Bake in the oven for 30 - 35 minutes until the pastry is gorgeously golden brown and has swelled in size, like mine below.
Carefully turn the tarte tatin out onto a large serving platter. You might need another pair of hands to assist at this stage. Watch out for the molten caramel sauce as it might leak out at the sides as you turn it over.
Grab a scoopful of the Madagascan vanilla ice cream and get stuck in!
There is something seriously sexy about this dish! The decadent caramel sauce oozes out at the edges of the tarte, and encases the sweet pears in the most scrumptious coating. The puff pastry adds that wonderful buttery richness to every bite too! A pretty pear-fect dish for any summery occasion!