Page 46 - Fresh Magazine - Winter 2017

shoope ies & arts

Pear tarte tatin
SERVES 8

4 to 6 ripe pears Preheat the oven to 200°C/gas mark 6. Roll out the pastry until it’s 3mm
100g caster sugar Peel and core the pears, then cut into to 4mm thick. Using a large plate
50g cold butter, diced quarters along their length. Set aside. or bowl and a sharp knife, cut out a
1 x 500g pack of Jus-Rol circle that’s 3cm to 4cm larger than
puff pastry, thawed Put the caster sugar in a 23cm to the pan. Prick the surface with a fork
softly whipped cream or 26cm ovenproof pan and place over a and lift it onto the pears, tucking the
vanilla ice cream, to medium-high heat. As the sugar starts excess pastry in around the fruit.
serve to caramelise, swirl the pan to mix the DANGER!
caramel with the rest of the sugar. Don’t Bake in the centre of the oven for As this dish has hot
be tempted to stir it or the sugar won’t 25 to 30 minutes, until the pastry is melted sugar as a key
caramelise. When the caramel reaches golden brown and cooked through. ingredient, this is not a
a deep golden colour, take the pan off Allow to cool in the pan for 5 to good dish to make with
the heat and add the diced butter. Swirl 10 minutes, until the caramel has children around.
again to mix, being careful of the butter cooled and thickened. Being careful
spattering. to protect your hands and wrists
with a tea towel, place a plate large
Add the pears to the caramel, put the enough to fit the tart on top of the
pan back on the heat and simmer for 4 pan and quickly flip it over. Lift the
to 5 minutes to cook the pears, reducing pan gently off the tart. If any pieces
the heat a little if necessary. Set aside for have been dislodged, rearrange
5 minutes for the caramel to cool before them into a nice pattern. Serve with
arranging the pears in a floral pattern.
softly whipped cream or vanilla ice
cream on the side.

44 | FRESH WINTER 2017

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