Pear Tarte Tartin Recipe

How to Make Pear Tarte Tartin

Method

Preheat oven 180°C (or 200°C fan forced). Lay out 1 sheet of frozen puff pastry on bench to defrost.
Melt butter over medium heat in the 30cm fry pan.
Add brown sugar, stir gently. Allow it to start to bubble then add the pears, cinnamon and ginger.
Keep stirring, making sure the caramel goes all over the pears.
Continue to do this till pears are tender. Do not overcook. Turn down heat to very low, if necessary.
Remove from heat
With wooden spoon move the pears around in the pan to form a decorative pattern. Ensure that the flat side of the pears are facing up.
Place puff pastry sheet on top of pears and tuck in the sides around the pears and down inside of pan.
Bake in the oven for 35 minutes till pastry is puffed up and golden. You should be able to see the caramel bubbling around the outside.
Remove from oven and let cool slightly, approximately 8 minutes. Place serving plate on top of pan and carefully turn the tart onto the plate.
Serve with your choice of cream, custard or ice cream

Recipe created by Suzanne - ALDI Test Kitchen

Serves:

Prep Time:

15 minutes

Cook Time:

10 minutes and then 35 minutes

Ingredients

125g Merryfield Brown Sugar
40g Beautifully Butterfully Butter, roughly diced
½ tsp Stonemill Ground Ginger
½ tsp Stonemill Ground Cinnamon
4 pears, peeled, cored and cut into large wedges 4-6 per pear
1 sheet of Elmsbury Puff Pastry
Farmdale Fresh Double Cream, Monarc Indulge Ice cream or your favourite custard to serve

Tip:

For a more decorative result, slice the pears into halves and then slice pears ¾ through so that each pear has approximately 6 to 8 slices as per picture.

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