Pear Tart Tatin

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By Darren Purchese

There are many different ways to make a taste satin and lots of different fruit you could use too.

This dessert is one of my absolute faves and a genuine classic, but with a twist. The crunchy caramelised pastry really makes this dessert stand out so pay attention to the basting step in the recipe.

I use to make this dish in London back in the day with apples or pears and I also made this when I worked in restaurants in Melbourne. While working as pastry chef at Vue de Monde I designed desserts for Bistro Vue and this was the first dish to go on the menu and it was met with fantastic reviews. It was made to order and was a shared dessert for two, the wait was 20 minutes but it was the most popular dish on the menu.

You can use a good quality store bought puff pastry for this or try the Buckwheat Flaky Pastry recipe.

The basting of the raw pastry with the syrup might seem strange but it is the most important part of this recipe as this ensures the pastry crisps up in a hot oven.

This also goes particularly well with Vanilla Ice Cream or Vanilla Sauce.

Photo by Patricia Niven.

Time

0

hour

45

minutes

Degree of Difficulty

Medium

Save

0

Portions

4
servings

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Ingredients

Servings

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2 pears
50g unsalted butter, softened
90g caster sugar
1 whole vanilla pod, split lengthways and seeds scraped (or 10 g vanilla paste)
½tsp chinese five spice
 q.s. cloves
0 20 cm diameter puff pastry disc
1

To get started… preheat the oven to 180°C and you will need a 20 cm diameter ovenproof shallow fry pan.

 

2

To prepare the fruit… peel the pears carefully, removing all of the skin. You can leave the stem off or on. Cut each pear in half lengthways and use a corer or small knife to scoop out the core.

 

3

To assemble the tatin… use a brush to apply the softened butter to the base of the pan. Sprinkle all of the sugar inside to cover the butter. Add the scraped vanilla seeds and the scraped pod along with the Chinese five-spice powder. Place the pears, point centre and cut side down onto the sugar. Stud each par half with a clove. Place the chilled disc of pastry over the top of the pears and gently tuck any excess pastry underneath the round edges of the pear around the tin. Using a sharp knife cut a small slice in the centre of the puff pastry to allow steam to escape while cooking.

 

4

To stove cook the tatin… place the pan onto a stove, BBQ top or flame and heat over a medium to high heat. As the pan starts to heat shake the pan to avoid the contents from sticking and catching. Syrup will start to develop in the pan with the butter and sugar mixing and melting together. Take a dessert spoon and carefully baste the surface of the puff pastry. Ensure the entire surface is covered. Get the spoon into the centre cavity and ensure a liberal soaking of the pastry with the syrup all over. Continue to shake the pan and keep the contents moving. Cook until the syrup turns a golden brown colour and then remove from the heat.

 

5

To bake the tatin… place the entire tin into the oven and cook for around 20-25 minutes or until the tatin looks deep golden brown and the pastry is puffed and crisp. Remove from the oven and allow the tatin to cool for 2 minutes before attempting the flip.

 

6

Flip it… cut a small disc of baking paper and place it onto the pastry. Invert a plate onto the paper and use oven gloves or a tea towel to hold the serving plate and flip the pan in one rapid motion until the plate is on the bottom and the tin is on the top. Carefully remove the tin, being mindful of hot dripping butter or caramel.

 

7

To cool… leave for five minutes before sliding the tart off the paper onto a serving board or plate. Cut into portions and serve the tatin immediately with some ice cream, cream, custard or all three.

 

1
0 hours 0 minutes

To get started… preheat the oven to 180°C and you will need a 20 cm diameter ovenproof shallow fry pan.

2
0 hours 0 minutes

To prepare the fruit… peel the pears carefully, removing all of the skin. You can leave the stem off or on. Cut each pear in half lengthways and use a corer or small knife to scoop out the core.

3
0 hours 0 minutes

To assemble the tatin… use a brush to apply the softened butter to the base of the pan. Sprinkle all of the sugar inside to cover the butter. Add the scraped vanilla seeds and the scraped pod along with the Chinese five-spice powder. Place the pears, point centre and cut side down onto the sugar. Stud each par half with a clove. Place the chilled disc of pastry over the top of the pears and gently tuck any excess pastry underneath the round edges of the pear around the tin. Using a sharp knife cut a small slice in the centre of the puff pastry to allow steam to escape while cooking.

4
0 hours 0 minutes

To stove cook the tatin… place the pan onto a stove, BBQ top or flame and heat over a medium to high heat. As the pan starts to heat shake the pan to avoid the contents from sticking and catching. Syrup will start to develop in the pan with the butter and sugar mixing and melting together. Take a dessert spoon and carefully baste the surface of the puff pastry. Ensure the entire surface is covered. Get the spoon into the centre cavity and ensure a liberal soaking of the pastry with the syrup all over. Continue to shake the pan and keep the contents moving. Cook until the syrup turns a golden brown colour and then remove from the heat.

5
0 hours 0 minutes

To bake the tatin… place the entire tin into the oven and cook for around 20-25 minutes or until the tatin looks deep golden brown and the pastry is puffed and crisp. Remove from the oven and allow the tatin to cool for 2 minutes before attempting the flip.

6
0 hours 0 minutes

Flip it… cut a small disc of baking paper and place it onto the pastry. Invert a plate onto the paper and use oven gloves or a tea towel to hold the serving plate and flip the pan in one rapid motion until the plate is on the bottom and the tin is on the top. Carefully remove the tin, being mindful of hot dripping butter or caramel.

7
0 hours 0 minutes

To cool… leave for five minutes before sliding the tart off the paper onto a serving board or plate. Cut into portions and serve the tatin immediately with some ice cream, cream, custard or all three.

Recipe Tags pear, vanilla