Tarte tatin with pears

    1 hour 5 min

    This is a variation of the classic French Tarte tatin with apples. You only need a few cupboard ingredients.

    2 people made this

    Makes: 1 tart

    • For the pastry
    • 160g plain flour
    • 80g cold butter, diced
    • 1 egg
    • For the filling
    • 3 to 4 ripe pears
    • 6 tablespoons caster sugar
    • 125g butter
    • whipped cream to serve

    Prep:20min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hr5min 

    1. Add flour to a bow and rub butter into it with your fingers till you obtain a crumbly mixture. Add egg and knead swiftly till it all holds together. Refrigerate for 30 minutes.
    2. Preheat your oven to 190 C / Gas 5. Grease a tart or pie tin.
    3. Peel, core and slice pears.
    4. Heat sugar and butter i na saucepan and let caramelise over low heat whilst stirring. Don't let the caramel get too dark.
    5. Pour caramel in the prepared tart tin and evenly distribute the pear slices.
    6. Roll out the pastry to fit the tart tin and place it on top of the pears. Seal the overhanging pastry so the filling is fully enclosed. Prick pastry several times with a fork.
    7. Bake till golden brown, about 15 minutes. Unmould on a cake plate whilst still warm and serve with whipped cream.

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