Oh, my, gosh. Puffy Pastry drenched in buttery toffee sauce topped with tender, flavorsome pears, this is amazing!
Pears + toffee + puff pastry = 1 easy, very tasty dessert
A Tarte Tatin is a French equivalent of a sweet pie. You use an ovenproof frying pan instead of a traditional pie plate and you assemble the pie top to bottom.
Gently cook sugar and water and add some butter. Layer your fruit on it and leave to cool. Top with pastry and bake. Simply turn out on to a plate (trying not to get hot sugar on you…) and serve with a grin on your face!
The taste is made with ingredient probably all ready in your home and is very rewarding. Before you make the tarte, it is a good idea to peel and half the pears and arrange them on the pan you choose to use.
There’s nothing worst than pears that don’t fit. Cut and trim the pears to the same length so you can put them in with ease. Remember when putting in the pears to put them in cut side up for a pretty pattern.
In the recipe, I used ready-made puff pastry. I think the supermarkets do quite good quality puff but nothing beats homemade all butter puff pastry.
If you do buy, try and buy all butter as some pastry contains margarine which makes the pastry easier to roll straight from the fridge and decreases the saturated fat content. But do not be tempted as margarine contains trans fats which are not good for your body!
Also, the taste is easy to slice into portion because of the pear halves. As the tart bakes, the pastry stays crisp and puffy as it is cooked on top of the toffee fruit. The longer the tarte is turned out to serve, the longer the sauce has to seep into the pastry, giving the tarte even more flavor.
It is a great dessert served warm with créme frâiche or ice cream but served cold, it is more like a cake, perfect to serve with an afternoon coffee. Extra Sauce? Serve in a jug to accompany the taste.
Tarte Tatin is classically made with apples and sometimes pear, change the fruit, change the flavor to suit you!
If you make my Pear Tarte Tatin Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
3 Slightly under-ripe pears, I used conference The tarte Tatin will keep for two days in the fridge.
How do you make Pear Tarte Tatin
50g Caster Sugar
3 tbsp. Water
30g Salted Butter
1/2 tsp. Vanilla extract
250g Puff pastry bought or homemade
Try out our Pear Tarte Tatin recipe and post your results below in the comments…
3 Slightly under-ripe pears, I used conference
The tarte Tatin will keep for two days in the fridge.