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Pear tarte tatin
- 1 sheet puff pastry
- 25g/0.9 oz superfine sugar
- 50ml/1.7 fl oz water
- 55g/2 oz unsalted butter (chopped)
- 5 pears (peeled, cored and quartered)
Preheat oven to 190°C/375°F/gas 5. Place the sugar and water in a 24cm -round non-stick frying pan over low heat and cook, stirring, until the sugar is dissolved. Increase the heat to medium and bring to a boil.Cook, without stirring, for 7–9 minutes or until lightly golden. Carefully add the butter and stir until melted and well combined. Remove the pan from the heat and carefully arrange the apple, cutside up and slightly overlapping, in the caramel. Top the apple with the pastry round and fold the edges under to tuck in the apples. Using a fork, make a few marks in the center of the pastry. Bake for 35–40 minutes or until the pastry is puffed and golden. Allow to stand for 2–3 minutes. Carefully turn out the tart to serve.