Tarte Tatin is a classic French dish consisting of caramel topped with pears and pastry. If that sounds delicious, it’s because it is.
Colin’s using pears, but apples and yellow peaches work equally well, and even ripe pineapple when in season. We all know French dishes taste better when cooked by an Irishman, so Colin’s tarte tatin will be the best tatin you’ve ever had.
Note: In addition to the cooking time mentioned, this recipe requires 30 minutes of cooling time.Â
Ingredients
Method
Preheat oven to 210°C/190°C fan-forced.
Combine sugar and enough of the water to cover sugar in a medium saucepan on low heat. Cook, stirring until sugar has dissolved. Increase heat to high. Bring to boil. Boil without stirring for 5-7 minutes, or until golden brown. Take off heat.
Carefully add butter. Whisk to form a toffee caramel. Stir in star anise and cinnamon. Set aside.
Peel and core pears. Slice into thick wedges. Cook pears in a saucepan of boiling water for 30-40 seconds. Remove to a plate lined with paper towel to drain.
Pour half of the caramel into the base of a heavy-based ovenproof 22cm frying pan, reserve other half of caramel. Arrange pears in a circular pattern in pan on caramel, allowing enough room to tuck pastry in around edges. Cool completely.
Top carefully with pastry and trim, allowing a 2cm overhang. Using back of a spoon or fingers, tuck pastry into sides around pear halves. Sprinkle with extra caster sugar.
Put on an oven tray. Bake for 35-40 minutes, or until pastry is golden and caramel is bubbling. Remove. Cool to almost room temperature.
Invert a large serving plate over pan. Flip over pan, releasing tart. Serve with ice-cream and drizzled with reserved caramel.
Related stories
Native ad body.
Native ad body.
Native ad body.
