Pear tarte Tatin

This stunning pear tarte Tatin recipe is a classic French dessert, perfect for those cosy autumnal evenings. Serve with a generous amount of both vanilla ice cream and double cream for pure indulgence!

First published in 2021
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Ingredients

Metric

Imperial

Tarte Tatin

  • 2 conference pears
  • 100g of caster sugar, plus extra for dusting
  • 100g of water
  • 25g of unsalted butter
  • 1 sheet of puff pastry, cut into a circle the size of your pan (around 15cm)

To serve

Method

1

Begin by making a caramel. Place a small pan over a medium-low heat and add the 100g of sugar and water. Gently cook until nice and golden brown, swirling the pan instead of stirring. Add a knob of butter to the pan and swirl as it melts to incorporate into the caramel. Pour the caramel into a frying pan or round baking dish roughly 15cm in diameter

2

Peel the pears, remove the core and slice into wedges (you should get around 16 slices). Place the slices in a bowl and lightly sprinkle over a handful of sugar, or just enough to lightly coat them

3

Heat a frying pan over a medium-high heat and add the pears. Cook until nicely caramelised, but be careful the fruit doesn’t start to break up (around 5 minutes)

4

Carefully arrange the pear slices into the pan with the caramel – remember the presentation side of the tart will be the side in the caramel. Leave to cool in the fridge

5

Once the fruit has cooled completely, preheat an oven to 190ºC/gas mark 5. Place the puff pastry over the pears, tucking it in around the sides. Bake for 20 minutes or until the pastry is completely crisp and golden

  • 1 sheet of puff pastry, cut into a circle the size of your pan (around 15cm)
6

Turn the tart out onto a serving plate and serve with scoops of vanilla ice cream and a jug of cream

First published in 2021
share recipe:

Tom Noest is the chef behind The Bell in Langford, The Little Bell in Soho Farmhouse and The Lamb Inn in Shipton.

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