Pear and Cinnamon Tarte Tatin

2015-01-24 15.25.47

This can be VERY easy or VERY time consuming to make depending on how bothered you are. The difference is, do you buy your puff pastry or do you make your puff pastry. It is easier if you have an ovenproof frying pan, if not use a normal frying pan/saucepan to make the caramel and transfer the caramel to a 21cm round cake tin that is wrapped in tin foil on the outside.

  • 1 portion of puff pastry (recipe here or you can buy it from any decent supermarket)
  • 7 conference pears
  • 70g caster sugar
  • 70g unsalted butter
  • 1 tsp ground cinnamon
  1. Heat sugar with butter in an ovenproof frying pan or normal saucepan over medium heat
  2. Stir occasionally to prevent the sugar from burning (yes, you can stir when you didn’t dissolve the sugar in water beforehand)
  3. Once the sugar has melted and turned to a light brown colour, take the saucepan off the heat
  4. Add cinnamon to the caramel and stir until it is evenly incorporated
  5. Peel off the skin on your pear and slice the pear in halves
  6. Arrange the pear in a circular pattern (or whatever pattern tickles your fancy) onto the caramel in the ovenproof frying pan, leaving about 0.5-1cm gap between the tip of the fruit and the edge of the pan
  7. Pre-heat oven to 200°C (392°F) or 180°C (356°F) in a fan assisted oven
  8. Cook the pear in caramel for 15 minutes oven low heat
  9. Take the frying pan off the heat and allow the pear to cool down (or transfer everything to a 21cm round baking tin covered with tin foil on the outside)
  10. Roll out the puff pastry to about 1cm thick (if you roll it out too thin, it is more difficult to get a good rise)
  11. Cut out the size of pastry you need, you need it to be bigger than the frying pan/baking tin. For a 21cm baking tin, I would cut out pastry that is about 25cm in diameter
  12. Lay the puff pastry over the pears in frying pan/baking tin
  13. Tuck the edges of of the pastry around the pears
  14. Use a sharp knife to pierce 2-3 holes in the centre of the pastry to allow steam to escape during baking
  15. Bake for 15 mintues
  16. Reduce temperature to 180°C (356°F) or 160°C (320°F) in a fan assisted oven
  17. Bake for further 10-15 minutes, the pastry should turn golden
  18. Take the tart out of oven and let it cool for 10 minutes in the tin
  19. Place a plate over the frying pan/baking tin
  20. Over the sink (sauce can fly out in this process), flip the tarte tatin out of the pan/tin onto the plate
  21. Serve immediately if possible

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