Pear Tarte Tartin

I have made this dessert several times over the years. It is always best using fruit that is in season and that’s ripe so to allow you to reduce the sugar content in the recipe.  It is pretty quick and easy, but do be careful turning it out of the pan.  The hot sugar will burn if it gets on you.  Buon Appetite!!
6 Bosch Pears
1 t-spoon Cinnamon
200g castor sugar (100gm if the pears are ripe)
30g unsalted butter, cubed
2 sheets pre-rolled puff pastry
Thick cream or ice-cream, to serve


Preheat the oven to 190°C.  Peel and core the pears and cut into halves. If the pears are green place in a large pot and toss in the water,100gm sugar.

Place remaining sugar and 2 tablespoons water in an oven-proof frying pan or 25cm Tarte-Tartin pan over low heat, stirring to dissolve the sugar.

Increase heat to medium and cook for about 5 minutes until the sugar caramelises and is a light-golden brown.

Add the butter, cinnamon.

Add the pear, cut-side up.

Keeping the heat very low, cook for a further 5-6 minutes to partially cook the fruit.

Remove from heat and set aside to cool.

Roll out pastry and cut into a circle slightly larger than the skillet. Place the pastry over the fruit.

Trim any excess away.

Bake in the oven for 35 minutes until the pastry is cooked and golden.

( Place the pan on a baking tray to catch any juices that may bubble over).

Remove from oven and allow to rest in the pan for 10 minutes. Carefully turn the tart upside down onto a large plate.

Serve with cream or ice-cream. Amazing and great to impress guests !

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