Pear tart tatin is a twist on the classic apple tarte tatin and you need hard pears for this recipe so that they disintegrate when cooking
- 50g (2oz) sugar
- 75g (3oz) unsalted butter, chopped
- 4-6 hard pears, peeled, cored and halved
- freshly grated nutmeg
- 300g (10oz) all-butter puff pastry
- 21cm (8¼in) thick-based, ovenproof frying pan
You can caramelise the pears a day in advance, then just top with the pastry and bake at the last minute
- Put the sugar and butter in the frying pan and cook on the hob until the butter melts, and the sugar dissolves and starts to caramelise. Pack the pears in the pan neatly and tightly – you may have to trim them to fit.
- Cook on a lowish heat for 50 minutes, or until the pears have coloured and you have a rich caramel. Let them cool for about 10 minutes. You can prepare it a day ahead up to this stage.
- Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Grate a little nutmeg over the pears. Place the pastry over the frying pan and trim to fit, tucking the edges down the side of the pan. Bake in the oven for 20 to 25 minutes.
- Leave to cool in the pan for 5 minutes, run a knife round the edge and turn out the tarte. Serve with a dollop of cream or crème fraîche.
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