Pear and walnut tarte Tatin
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.
Ingredients
Method
1
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
2
Preheat the oven to 190°C/gas mark 5
3
Slice the pears and remove the cores, then set to one side
- 2 pears
4
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)
5
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
6
Transfer the frying pan to the preheated oven and cook for 20–25 minutes, or until the pastry is golden and crisp on top
7
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
8
Spoon any caramel left in the pan over the top and serve immediately with double cream or ice cream
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Pear and walnut tarte Tatin
