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Pear Tarte Tatin (upside-down pear pie)
This super easy pear version of the French classic tarte tatin is well worth making and terrific with ice-cream on the side
Ingredients
- 4 pears peeled, cored and halved
- 100 g light brown sugar
- 85 g unsalted butter
- 1/2 tsp ground cinnamon
- 1 pinch sea salt
- 300 g puff pastry ready rolled
Instructions
- preheat oven to 200C
- Gently heat the sugar with a couple of tablespoons of water plus the cinnamon in a 9" cast iron skillet or other oven-proof shallow pan
- Add the butter and salt to the pan and place the pears in with cut side up
- cook for 10 minutes then remove from heat and allow to cool
- place the puff pastry on top and tuck it in all round
- bake for 25-30 minutes till pastry has risen and is golden and juices oozing from sides and immediately invert pan on to a serving plate
Notes
Serve this pear tarte tatin either at room temperature or warm from the oven.
Nutrition
Calories: 508kcalCarbohydrates: 57gProtein: 4gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 30mgSodium: 138mgPotassium: 194mgFiber: 5gSugar: 28gVitamin A: 385IUVitamin C: 5mgCalcium: 35mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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