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Pear Tarte Tatin


  • 8 brown pears, peeled, cored & quartered, left in acidic water until needed

  • 180 g unsalted butter

  • 200 g sugar

  • puff pastry


  • 1.

    Gently melt the butter and the sugar so that it evenly coats the bottom of the pan. Remove from the heat.

  • 2.

    Place the pears around the pan so that the thin end faces the centre, in a fan-like fashion.

  • 3.

    Place the pan back on the heat and leave it there until the butter and the sugar start to caramelize.

  • 4.

    Give it a bit of a shake so that the caramel spreads around.

  • 5.

    When you can see that a nice brown colour has formed around the pears, remove the pan from the heat and deftly place the puff pastry on top, tucking in any excess pastry into the sides.

  • 6.

    With a knife pierce a few holes in the pastry so that the steam escapes.

  • 7.

    Place the pan in the oven at 200 degrees until the pastry is brown on top.

  • 8.

    Remove from the oven and let it cool.

  • 9.

    Place a large platter over the pan and reverse the tart, being careful not to spill the juices.

  • 10.

    Cut portions and serve with whipped cream.

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Posted by Maureen158098Report
You are the best Stefano, so easy to follow