This simple, French classic is the perfect indulgence with beautiful brandied pears. Traditionally, the tart tatin is made with apples, but this adaptation has a warm and silky quality that’s hard to turn down. Stone fruit or Granny Smiths could easily be substituted for the pears to add quick variety to your menu and for when pears aren’t in season.
Serving Size
Makes 1 tart
Cook Time
25-35 Minutes
WHAT YOU NEED
Baked pears
4 small pears
110g caster sugar
20g unsalted butter
1 vanilla bean, halved lengthways and seeds scraped
2 tablespoons brandy
100g caster sugar
100ml brandy
1 vanilla bean, halved lengthways and seeds scraped
50g unsalted butter, cubed
1 sheet puff pastry
WHAT TO DO
To make the baked pears, preheat the oven to 160°C. Butter an ovenproof dish that will fit the pears snugly.
Peel, quarter and core the pears. Arrange the pears in the dish. Sprinkle the sugar over the pears, then dot with a little butter and some of the vanilla seeds. Pour in the brandy and cover with baking paper and foil. Bake for 1.5-2 hours, or until the pears are soft and light golden brown. Remove and set aside.
Increase the oven to 190°C. You will need an ovenproof frying pan to cook the tart tatin. Put the pan over medium heat and add the sugar, brandy, vanilla seeds and bean. Let the sugar dissolve and cook until the mixture forms a light caramel.
Add the baked pears, arranging them neatly in the pan, and cook for about 5 minutes, shaking the pan gently to make sure the pears aren’t catching on the base. Dot with the cubed butter, then lay the pastry over the top. Using a wooden spoon, tuck the pastry edge down around the pears, taking care not to touch the caramel, as it is very hot.
Bake for 25–30 minutes, or until the pastry is golden and the caramel is bubbling up around the edge. Remove from the oven.
Get a serving plate that is larger than your pan and put the plate on top of the pan. Using oven gloves to protect your hands, invert the pan onto the plate. Allow the caramel to cool slightly before serving. It’s great served with cream or ice cream.
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