Pear tarte tatin
The perfect weeknight autumn dessert
- Serves 6
- Less than 1 hour
- 1 cup (250g) sugar
- ¼ cup (60ml) water
- 2 Tbsp (30ml) butter
- 8-10 pears, peeled, cored and halved
- 1 sheet (400g) puff pastry
- 1 egg, whisked
- Vanilla ice cream, for serving (optional)
- Mint, for serving (optional)
- Heat sugar and water in a large ovenproof pan.
- Stir until sugar dissolves and boil until amber in colour.
- Remove from heat and whisk in butter.
- Cut pears Hasselback-style.
- Place into caramel and coat evenly.
- Arrange pears cut-side up in a baking pan.
- Roll puff pastry out onto a floured surface.
- Cut a large circle, slightly bigger than your pan, and cover pears, crimping sides lightly.
- Brush with egg and pierce with a fork.
- Bake at 200°C for 20-25 minutes, or until golden.
- Remove, cool for a few minutes, then carefully turn out onto a serving platter.
- Drizzle with remaining caramel.
- Serve immediately with vanilla ice cream and mint, if you like.