Tarte Tatin

Name: Tarte Tatin Recipe | LaManna
Prep time: 30 min
Cook time: 90 min
Total time: 2 h
Yield: Serves 6
Cuisine: French
Ingredients: 6 beurre bosc pears, peeled; 1 vanilla bean, split & scraped (alternatively 1 tsp vanilla paste); 150gm caster sugar; 90ml water; 100gm unsalted butter; 1 sheet butter puff pastry (we used careme spelt puff pastry for a more nutty flavour, but any will do)

This dessert holds a special place in many hearts, from professional chefs to the braver home cook. With a combination of caramelised pears, buttery puff pastry and vanilla bean gelato that’s just starting to melt, there really isn’t a better way to celebrate pears when they are at their best.

2 Hours
advanced

Beurre bosc pears, peeled

Vanilla bean, split & scraped

Caster sugar

Water

Unsalted butter

Butter puff pastry

Vanilla bean gelato

150g

90ml

100g

1 Sheet

To Serve

METHOD

Preheat oven to 190 degrees and lightly grease a 26cm cake tin.
Cut five of the pears into six pieces for the outside and one pear in half to fill the centre of the tart, add the vanilla seeds and pods to the pears and give them a little mix to distribute seeds.
Mix sugar and water and then place into a large pan over medium heat, occasionally swirling the pan for an even caramel.
Once sugar starts to colour into a light golden (about 5 mins), add butter and stir until combined. Then add pears and vanilla, stirring until pears are nicely coated.
Continue cooking for 10-15 minutes or until starting to soften through, constantly turning and basting so the pears bathe in the caramel. Feel free to remove from the heat time to time if you feel the caramel is going to burn.
Place vanilla pods in a tin resembling a cross, arrange sliced pears in a concentric circle, tucking them tightly together with the halved pears filling the centre. Pour the remaining caramel over the top. Lay puff pastry over pears, tucking in the pastry down the sides of the tin.
Bake for 35-40 minutes or until the pastry is golden brown and firm. Let cool for at least 20 minutes, then invert onto a plate.
Serve with as much gelato as you desire.

Food for thought

You can use any pears or even apples, however the sweeter the better!
Try using some spices like cinnamon, star anise or a pinch of sea salt when cooking the fruit in the caramel for a twist.
Prepare this dessert in advance up to the stage before putting it the oven to impress your guests without the worry.

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