Marcello Tully's take on a classic French dessert, this easy tarte Tatin recipe uses pears and walnuts instead of the traditional apples. The combination of sticky caramel and flaky puff pastry is guaranteed to please at any dinner table.
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Roll the pastry out on a lightly floured surface to a large circle. It will need to fit a large ovenproof frying pan, allowing for at least 1cm overlap around the edges. Set aside while making the filling
300g of puff pastry
plain flour, for dusting
Preheat the oven to 190°C/gas mark 5
Slice the pears and remove the cores, then set to one side
Place the frying pan on a medium heat and add the butter, sugar and golden syrup and stir to combine. Let the mixture start to brown a little in the pan, then remove from the heat and add the pear slices and walnuts, tossing so they are fully coated in the caramel (this will be very hot)
25g of caster sugar
60g of butter
1 tbsp of golden syrup
70g of walnuts
Use tongs to arrange the caramel-coated slices across the base of the pan and make sure the walnuts are evenly distributed. Place the pastry circle over the top of the pears and walnuts, tucking in the edges around the filling
Transfer the frying pan to the preheated oven and cook for 20–25 minutes, or until the pastry is golden and crisp on top
Remove the pan from the oven (the handle will be hot), place a large plate over the top of the pan then carefully flip the pan over, so the tarte Tatin turns out onto the plate
Spoon any caramel left in the pan over the top and serve immediately with double cream or ice cream
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