Fresh: Make A Pear Tart Tatin
Mmm. Pear tart. YUM! This pear tart is a family favourite at my place. It’s not too tricky to make, and it’s perfect for this time of year because pears are at their best. The pastry base turns spongey and cakey when you cook this, soaking up the peary juices with delicious results. You can serve this with cream or ice cream, but I really like it with a big spoonful of sheeps milk yoghurt or mascarpone. YUM attack!
Let’s make (Cakey!) Pear Tart Tatin!
Cakey Pear Tart Tatin
3 tbsp of caster sugar
175g butter, cubed
2 egg yolks
extra butter for greasing your tin
Blitz all the above ingredients in a food processor until they form a ball and are completely amalgamated. Wrap in plastic film and set aside for half an hour to get the gluten working!
Preheat oven to 375F
Grease a 30cm cake tin VERY VERY well with melted butter. Pop into the freezer until it’s time to assemble the tart.
4 tbsp caster sugar
3 pears, cored, peeled and quartered
Melt the butter and sugar together over a medium heat. Add the pears and cook until tender.
Assemble The Tart
Take your cake tin out of the freezer. Layer the pears in a neat pattern, curved side down. Set the syrup aside for a minute.
Roll out your pastry until it’s an inch larger than your tin. It doesn’t have to be a perfect shape, just rough and ready!
Pour the syrup from the pears into the tin.
Now cover the pears with the pastry, as though you were putting a blanket on them and tucking them in. You need to tuck the excess pastry in around the pears for a neat finish.
Bake for 35 minutes at 375F
When it’s ready, let it cool for 5 minutes. Then put a plate on top of the tin and carefully turn the tin over to get the tart out of the tin. Be careful because it’s hot! Do this quickly and confidently!
Cut into slices and serve with cream, ice cream, yoghurt or mascarpone. YUM!
This post is part of the Coles Fresh and Real story. Fresh food to inspire.