Pear Tarte Tatin
©Kara Rosenlund
This recipe is super easy and uses store bought shortcrust pasty, see super easy; the perfect autumn weekend afternoon indulgence… plus it looks like you went to so much more effort than what you really did – love that!
K x
- 125g caster sugar
- 500g pears, i used brown pears, peeled and sliced
- 1 sheet of store bought shortcrust pastry
- 40g butter
Preheat oven to 200 degrees.
Use either an oven safe frypan (this is what I used, a smallish one, about 20cm in diameter) or a pie dish with a solid base and place the pan on top of the pastry and use the pan as a template to score with a knife the pastry to make a ‘pastry lid’. Once done leave the pastry on the bench and take your empty pan to the stovetop.
Add 100g of the sugar to the pan with 1 – 2 tablespoons of water. Fire up a medium heat and don’t touch the sugar mixture until the sugar starts to dissolve, should take about 5 minutes. One the sugar starts to dissolve you can gently stir it with a wooden spoon and it will slowly turn golden brown. Take it off the heat as you don’t want to burnt your newly made caramel. Let it cool and set hard, about 10 minutes.
Arrange your peeled pear slices in a ring shape on top of the set caramel; dot with the butter and sprinkle with the remaining 25g of the caster sugar.
Place the ‘pastry lid’ on top and tuck the edges into your pear mixture.
Bake for 30 minutes and then flip out onto a plate, this can be tricky, though be brave and grab a tea towel as the pan will be hot and just go for it!
