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pear I find apple tarte Tatin a total pain to make – getting the apples
perfectly cooked without going mushy is such a bore – this pear
tarte tarte Tatin is the perfect solution. Use just ripe pears and there
is no pan-cooking required!
Tatin
Serves 6 Cut a circle of pastry 1cm (½ in) larger than a 23cm (9 in) oven-
safe frying pan and place it on a sheet of baking paper. Chill the
350g (12 oz) (approximately) pastry in the fridge while you peel and core the pears and cut
ready-rolled good-quality each into 6 even wedges. Preheat the oven to 180˚C (350˚F). Put
butter puff pastry the sugar in the frying pan with 1 teaspoon of water and cook
3 medium ripe Williams over a medium heat until the sugar starts to turn pale golden
or Beurre Bosc pears and caramelise. Remove from the heat, add the butter and
⅓ cup caster sugar whisk to combine. (It may look split and horrible at this point,
40g (1½ oz) chilled butter, but don’t worry, it’s fine.) Arrange the pears in a concentric
chopped into cubes circle, as closely packed as possible, on top of the caramel syrup,
vanilla bean ice cream to serve with the last wedges in the middle and place the pastry disc
on top. Tuck the edges of the pastry firmly around the pears,
and cut a few small slits in the pastry with the tip of a sharp
knife. Bake in the oven for 25-30 minutes until the pastry is
deep golden and crisp. Allow the tarte Tatin to cool for 15
minutes before inverting carefully but quickly onto a serving
plate. Serve with a scoop of vanilla bean ice cream.
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