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Pear Tarte Tartin

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Submitted by MattyJ

Serve with vanilla icecream or a dollop of best available double cream

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

45 min

Ingredients

150 1.5E+2
GRAMS GRAMS PUFF PASTRY
(5.5 ounces) use store bought butter pastry or make your own
90 9E+1
GRAMS GRAMS BUTTER, UNSALTED
(3.25 ounces)
90 9E+1
GRAMS GRAMS SUGAR, SUPERFINE
(3.25 ounces)
½ 2.5
TEASPOON ML MIXED SPICE *
4 4
WHOLE WHOLE CLOVES *
1 1
EACH EACH VANILLA BEAN
split lengthways *
2 2
EACH EACH PEARS
firm ripe - such as Packham or Bosc

Directions

Preheat oven to 190C Peel and halve pears lengthways; scoop out pear core with a melon baller or a spoon Use a 6 to 8 inch skillet suitable for the stove top and the oven. Over moderate heat scatter butter, sugar and mixed spice over base of the skillet - swirl for a moment or two to get the butter and sugar going. Place vanilla bean in a cross shape in the centre of the skillet. Place pears on top cut side up and drop a clove into each pear half where you have scooped out the core. Roll out pastry to 5 mm and cut to generously cover the pan contents Completely cover the pears in pastry and tuck it in around the pears and the edges. When the caramel cooks it should bubble up the sides of the skillet and the edge of the pastry. Don’t worry if it looks a little untidy at this stage; it will rise and even out and it will eventually become the bottom of the tart. Cook for 5 minutes on medium heat on stove top; tilt the pan occasionally and spoon some butter mix over the top of the pastry. Cook in oven for 20 minutes Remove from oven and tilt to spoon some caramel sauce over the pastry. Let it sit for a few minutes to thicken the caramel slightly Place a serving plate on top of pan and carefully invert to turn out the tart. Slice into four and serve immediately. Simply delicious - thank you Shannon

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 509 58% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 98mg 4%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 13%
Sugars g
Protein 7g
Vitamin A 12% Vitamin C 6%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 
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