Name: Pear tarte tatin
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 5 small (1 kg) ripe pears; 80 gram butter, chopped; 1/2 cup caster sugar; 1 sheet frozen puff pastry, thawed; ice-cream, to serve

Ingredients

5 small (1 kg) ripe pears

80 gram butter, chopped

1/2 cup caster sugar

1 sheet frozen puff pastry, thawed

ice-cream, to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Peel and halve pears; remove cores.

2.Scatter butter over base of a 24-cm (top measurement) shallow ovenproof frying pan. Sprinkle sugar evenly over base of pan. Arrange pear over sugar, cut-side up. Place pan over moderate heat. Cook, uncovered, for 10 minutes. Cover; cook for 8-10 minutes more or until sugar caramelises and pears are tender. It mixture is not caramelising, uncover and cook a little longer. Remove pan from heat.

3.Cut a 24cm disc from pastry (large enough to cover pears completely). Place pastry over pears, tucking in edge. Bake for 20 minutes or until pastry is puffed and golden. Place a heatproof serving plate over top of pan. Carefully invert tarte onto a serving plate. Serve with ice-cream.

No ovenproof frying pan? Cover handle with several layers of foil before baking. Use a teaspoon to remove core from pear.
Note

Woman's Weekly Food

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Ingredients

Method

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