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Pear Tarte Tatin

Recipe by Eric Lanlard from Glamour Puds

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“Since tasting Marco’s version at his Canteen restaurant years ago, this is one of my favourite winter desserts. I love turning it upside down at the table and getting that wow factor. Serve with a simple quenelle of Isigny crème fraiche- full fat of course!”

Ingredients

225g puff pastry
100g golden caster sugar
55g butter, softened
2 tbsp Poire William
1 cinnamon stick
4-6 ripe pears

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Method

Preheat the oven to 220°C/gas 7. Have ready an 18cm tart tatin dish, or ovenproof omelette pan.
Roll out the pastry on a lightly floured surface. Then, using a plate that is slightly larger than your pan as a template, cut out a circle of pastry. Lightly prick with a fork and chill while you prepare the remaining ingredients.
Using your fingers, press the butter on to the base of your frying pan until it coats it evenly. Sprinkle the sugar over the butter and set aside.
Place the liqueur in a large bowl. If you are not using any alcohol, add a little extra lemon juice to help prevent the fruit discolouring.
Prepare the pears one at a time. Peel, cut into quarters and cut out the cores. Toss in the lemon juice.
Place on a medium-high heat Watch the pan carefully at this stage, moving it around if one area is browning faster than another. As soon as the sugar has caramelised, remove from the heat.
Take the pears from the juice and tightly pack in a circle in the frying pan, ensuring that their more attractive rounded sides are pressed lightly into the caramelised sugar.
Place on a medium-high heat. The pears will shrink slightly as they cook - do not be afraid to add another slice or two to the tart.
Take off the heat and quickly press the pastry circle on to the pears, tucking the edges down the side of the pan, then place in the centre of the oven.
Bake for 25 minutes or until the pastry is a beautiful golden colour and well risen. Do not worry if some of the caramelised juices bubble out.
Remove from the oven and leave to sit for 5 minutes.
Then take a warm serving plate, press against the pastry and invert the pan, giving a good shake. The tart should slip out, juices and all.
Serve with lots of crème fraiche or fromage frais.