This easy recipe is the embodiment of synergy, as the components taste so much greater together than they do individually. The pears become beautifully caramelised, complementing the pastry magnificently.
Takes 30 minutesminutes
Serves 6
Ingredients
2pears(ripe)
75gbrown sugar (or white sugar)
1sheetpuff pastry
Instructions
Preheat the oven: Preheat your oven to 200°C.
Prepare the caramel: Use an ovenproof frying pan and add 2 tablespoons of water along with the sugar. Mix until smooth, with no clumps. Place the pan on high heat and do not stir. Bring the mixture to a boil, then reduce the heat to medium and leave it to cook without stirring until the sugar turns a light shade of gold. Remove the pan from the heat.
Prepare the pears: Slice the pears into long strips. Carefully arrange a single layer of pear slices on top of the caramel (be cautious of the hot pan and caramel). Try to shape the pears into a neat pattern, as this will be the top of your tart.
Roll out the pastry: Roll out the puff pastry and cut it slightly larger than the pan. Carefully place the pastry on top of the pears, tucking it in around the edges.
Bake the tart: Put the pan in the oven and bake for 20 minutes, or until the pastry turns golden.
Flip and serve: Remove the pan from the oven. While the pan is still hot, place a board on top of the pan and flip it over confidently. The tart tatin will now be upright, with the pears and caramel on top and the pastry forming the base. Cut and enjoy!
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