Tarte Tatin (aux poirres)

August 31, 2016


Comforting. Rich. Rustic. Traditional. 


Tarte Tatin is a go to favourite in my house, and a great way to use up leftover pears and apples. I eat mine with a dollop of double cream on the side sprinkled with a dash of cinnamon.  Here's my recipe. 



1. One serve of shortcrust pastry. ( You can make your own, it's actually so super easy and very fast. The recipe I love best is from Jane Webster ) Otherwise just buy a good quality premade brand, like the Careme brand which is also really really good.


2. 80g butter, cubed. 


3. 110g white sugar (1/2 cup)


4. 1.1kg small apples (about 7) that are already peeled, halved and cored. 




Melt the butter in a saucepan. 
Add the sugar. 
Reduce heat to medium and cook, uncovered, for 15 minutes or until the liquid becomes a dark caramel and the pears are almost tender and golden underneath. Remove the pan from the heat and set aside for about an hour or until completely cooled down. 


At this stage I would suggest preheating your oven to 190°C


Use a lightly floured rolling pin to roll the pastry out on a lightly floured bench top to about 5 mm thick and then cut into a circle about 26 cm in diameter. Place the pastry over the cooled pears in the pan and carefully tuck the pastry edge around the fruit and down the side of the pan.


Bake in preheated oven for 45 minutes or until the pastry is deep golden and cooked through and the pear juices are bubbling.


Remove from the oven and set aside for 10 minutes to cool slightly.


Place a serving plate with a lip over the top of the tart and invert. Serve immediately cut into wedges and accompanied with some delicious double cream if you really want to indulge. 



We have used pears for this recipe, but it is just as easy and perhaps more traditional to use apples in a tarte tatin.













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