Pear and apple tarte tatin

    (3)
    1 hour 3 min

    This is a classic recipe for an upside down apple and pear tart, also known as a Tarte Tatin. Usually the fruit is caramellised with butter and sugar on the hob first but I omitted that step and the tart still came out great.


    13 people made this

    Ingredients
    Makes: 1 tart

    • For the shortcrust pastry
    • 80g butter, softened
    • 2 teaspoons icing sugar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 150g plain flour
    • 1 egg yolk
    • 3 to 4 tablespoons water
    • For the filling
    • 80g butter, softened
    • 2 apples
    • 2 pears
    • 1/2 lemon, juiced
    • 80g caster sugar
    • whipped cream, to serve

    Method
    Prep:15min  ›  Cook:45min  ›  Extra time:3min  ›  Ready in:1hr3min 

    1. Preheat the oven to 200 C / Gas 6.
    2. For the pastry combine the butter with the icing sugar, vanilla and salt in a bowl then beat until the mixture is light and creamy. Add the flour then add the yolk and water to make a smooth mixture. Use just enough water so that the mixture is neither too wet nor too dry.
    3. For the filling spread the butter on the bottom and the edges of a tart tin. Sprinkle with the sugar.
    4. Peal the apples and pears then core and cut into 2cm thick pieces. In the tart tin lay the apple in a star shape with the pieces close together. Sprinkle with the lemon juice.
    5. Roll out the pastry circle in the size of the tart tin then place it over the pears and apples. Tuck in the overhanging pastry so that the fruit is tightly enclosed. Use a fork to pierce several small holes in the pastry.
    6. Bake in preheated oven for about 10 minutes. Reduce the temperature to 180 C / Gas 4 and bake until the pastry is golden brown, a further 35 minutes.
    7. Switch off your oven, open the door and let the tart stand for about 3 minutes.
    8. Remove the tart from the oven, place a large plate over it and then quickly turn it over. Do not wait too long before doing this step otherwise the apple and its caramel may stick to the tart tin.

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