Pear Tarte Tatin
Prep 40min (+20min chilling and 1hr 25min cooling time)Bake 45minMakes 8 serves
Traditionally made with apples, this classic upside-down French tart was created by the Tatin sisters who ran a hotel in France in the early 1900s. If you don't have an ovenproof frying pan, transfer the cooled caramel and pears to a base-lined 22cm round cake tin before covering them with the pastry and baking.
Ground cinnamon, to sprinkle
Vanilla ice-cream, cream or crème fraiche, to serve
1 quantity Shortcrust Pastry
80g butter, cubed
110g (½ cup) caster sugar
1.1kg small (about 7) pears (such as Josephine), peeled, halved and cored
- Prepare the Shortcrust Pastry.
- Meanwhile, melt the butter in a 20–22cm (base measurement) heavy-based frypan over medium-high heat. Sprinkle with the sugar and then arrange the pears, cut-side up, in the pan, cutting some of the halves into quarters to fill the gaps. Reduce the heat to medium and cook, uncovered, for 15 minutes or until the liquid becomes a dark caramel and the pears are almost tender and golden underneath. Remove the pan from the heat and set aside for 1 hour 15 minutes or until cooled completely.
- Preheat oven to 190°C (170°C fan-forced).
- Use a lightly floured rolling pin to roll the pastry out on a lightly floured benchtop to about 5mm thick and then cut into a circle about 26cm in diameter. Place the pastry over the cooled pears in the pan and carefully tuck the pastry edge around the fruit and down the side of the pan. Bake in preheated oven for 45 minutes or until the pastry is deep golden and cooked through and the pear juices are bubbling. Remove from the oven and set aside for 10 minutes to cool slightly.
- Place a serving plate with a lip over the top of the tart and invert. Serve immediately cut into wedges and accompanied by ice-cream, cream or crème fraiche.
This recipe is from Anneka's SBS Food online column, The real secrets of French baking.
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Photography by Alan Benson.