300g Puff Pastry (I'm not including the recipe since I made a lot of short cuts. It's all in Oliver's book however). Don't feel guilty about buying store bought.
6 firm pears
juice of half a lemon
75g unsalted butter
100g caster/superfine sugar
- Preheat oven to 200 C/400 F.
- On a lightly floured surface roll out the puff pastry to 2mm thick using your tarte tatin dish or oven safe frying pan as a template. Place in the fridge while you prepare the rest.
- Peel and core the pears and cut into quarters. Squeeze the lemon juice over them to keep them from turning brown.
- Place the tin or oven safe frying pan over medium heat and melt the butter until it foams. Pour in the sugar and stir until it dissolves.
- Arrange the pears in the dish cut side up in a tight circle with the narrow ends touching in the pan.
- Turn the heat up until the sugar starts to caramelize and the pears start to get soft and shrink slightly. Remove from the heat and let rest for 5 minutes.
- Arrange the pastry over the top of the dish and tuck the edges inside. Pierce with a knife to allow the steam to escape. Place on a baking tray and bake for 20-30 minutes until the pastry is golden brown and juices bubbling at the sides. Set aside to rest for 5 minutes.
- Place a plate larger than the tin over top and quickly flip the tart onto the plate. Drizzle the juices over top.
- Place the lid on top and quickly (but carefully) flip it over
- Serve with a scoop of ice cream or pouring cream!
adapted from Peyton & Byrne British Baking