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Spiced pear tarte tatin
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Our Signature Spice, including star anise, cloves and cinnamon, adds a festive twist to this classic tart. It makes an impressive dessert for entertaining.
125g caster sugar
40g cold butter, cut into cubes
1 tsp Waitrose Ground Signature Spice
3 Waitrose Conference Pears, peeled, cored and quartered
215g sheet Waitrose Cooks’ Ingredients Puff Pastry, defrosted
200ml tub Waitrose Half Fat French Crème Fraîche, to serve
1. Preheat the oven to 190oC. Place the sugar and 50ml of water in a 20cm skillet or ovenproof frying pan and warm over a medium heat until a golden caramel colour. Stir through the butter and Signature Spice then remove from the heat.
2. Add the pears to the caramel and spoon the mixture over. Place back over a medium heat, turning occasionally, for 5–10 minutes. The pears should be cooked through but still retaining their shape. Remove from the heat and allow to cool slightly, then arrange the pears cut side up in the base of the pan and spoon over 2 tbsp of caramel, reserving the rest to serve with the tart.
3. Cut out a circle from the puff pastry sheet slightly larger than your pan (about 22cm). Place the pastry circle on top of the pears and 4 carefully tuck around the pears and down the sides of the pan.
4. Transfer the pan to the oven and bake for around 30 minutes, or until the pastry is risen and golden. Remove from the oven and leave for 10 minutes. Run a knife around the edge of the tart and invert the pan to turn the tart out onto a plate. Serve warm with the reserved caramel and crème fraîche.
Try scattering a handful of chopped hazelnuts into the pan just before you pop on the pastry for added taste and texture.
Typical values per serving:
This recipe was first published in November 2015.