Pear Tarte Tatin
Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 3 out of 4
6 Ingredients
- 4 scoop vanilla ice cream (to serve)
- 40grams butter
- 2 pears
- 1 lemon, juiced
- 3/4 cup caster sugar
- 1 sheet frozen ready rolled shortcrust pastry, partially thawed
Nutrition per serving
3200kJ / 765Cal
3200 Kilojoules or 765 Calories
37% of daily energy intake*
Protein
8.8grams
Fat
38.5grams
Carbs
95.5grams
Sugars
74.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 200°C.
Step 2 of 6
Brush 20cm cake pan with melted butter and line base and sides with baking paper.
Step 3 of 6
Cut pears into quarters, retaining stalks, core and thinly slice. Place into a bowl, cover with cold water and add a squeeze of lemon juice to prevent from browning.
Step 4 of 6
Put sugar into a large non-stick frying pan. Cook over a low heat for 15-20 minutes, shaking pan occasionally, until sugar is completely melted and caramel in colour. Remove from heat and add butter. Stir until well combined. Pour toffee over the base of prepared pan.
Step 5 of 6
Drain pears and arrange over base of cake pan, on top of caramel, overlapping slightly. Lay pastry over pears, folding excess in towards centre. Bake for 20-25 minutes or until pastry is browned and crisp.
Step 6 of 6
Stand for 5 minutes before inverting onto a serving plate. Serve immediately with ice-cream.
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