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Pear Tarte Tatin
By Andy | July 2, 2009
Pear Tarte Tatin
Serves 6
Prep time : 20 minutes
Cooking time : 60 minutes
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Ingredients
100 grams butter.
1 1/2 cups caster sugar.
3/4 teaspoon ground cinnamon.
1.25kg pears, quartered.
2 sheets frozen ready-rolled butter, puff pastry, thawed.
300ml double thick cream.
2 tablespoons brown sugar.
Method
Preheat oven to 200 C.
Grease and line the base of a 20cm round cake tin.
Over medium-high heat, melt butter in a heavy based saucepan.
Add caster sugar and 1/2 teaspoon cinnamon, and stir to combine.
Add pears to the butter mixture, cover and cook for 3 minutes.
Remove cover and gently shake pan. Cook for a further 20 minutes, uncovered. The pears should be almost tender.
Remove pears with a metal spoon, leaving the sauce in the pan.
Arrange the pears on the base of the prepared cake tin, in a spiral pattern.
Place the pan containing the sauce back on low heat, and simmer for 3 minutes. Sauce should turn a deep caramel co lour.
Pour the thickened sauce over the pears, until they are half covered, and allow to stand for 10 minutes.
Cut a 24cm round from each sheet of pastry and place one on top of the other.
Lightly press with a rolling pin.
Place pastry rounds on top of pears. Press down and tuck in excess around pears.
Bake for 30 to 35 minutes, until the pastry has puffed up and has turned golden.
Remove and stand in pan for 5 minutes.
In a bowl, whisk cream, brown sugar and cinnamon until thick.
Turn tart out onto a plate, by placing a plate on top of the cake tin and inverting.
Serving
Slices of tart can be served warm or at room temperature, with cream.
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Topics: Desserts, Sweet Snacks | No Comments »
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