This is so easy to make and really is an embodiment of synergy in that the components taste so much greater together than as individual parts. The pears go beautiful caramelised and they compliment the pastry magnificently.
Easy Pear Tart Tatin
This is so easy to make and really is an embodiment of synergy in that the components taste so much greater together than as individual parts. The pears go beautiful caramelised and they compliment the pastry magnificently.
Serves 6
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Ingredients
- 2 pears ripe
- 75 g brown sugar or white sugar
- 1 sheet puff pastry
Instructions
- Preheat the oven to 200 degrees C
- Get a frying pan that is oven proof and add 2 tbsp of water along with the sugar and mix it till it all comes together with no clumps. Put the pan on high heat and don’t stir. Bring to a boil and then reduce to a medium heat and leave to cook without stirring until the sugar starts to turn a light shade of gold. Take the pan off the heat.
- Slice the pear into long strips and lay a single layer of pear on top of the caramel (be careful of your fingers with the hot pan and caramel) do your best to shape the pears into a nice patten as this will be the top of your pie.Roll out the pastry and cut it to be slightly bigger than the size of the pan.
- Carefully add it on top of the pan and tuck it in around the edges. Put in the oven to bake for 20 mins or until the base starts to go golden.
- Remove and this is the most fun bit! While the pan is still hot add a board onto of the pan and flip it over in a strong confident manner. The tart Tatin will now be facing upright with the pears and caramel onto and the pastry at the bottom. Cut and enjoy!
