Here is another delicious classic which I have been making while in isolation, pure gooey sweet comfort food, with crunch!
You can make a Tarte Tatin with either apples or pears, and what’s even better is that you probably already have all the ingredients in your pantry to make this super easy recipe.
Above: Kitchen bench details, with some of the ingredients out, including the wine for the baker :)
The nutmeg and cinnamon give such comforting fragrance to this recipe.
The only hitch is you have to make it in a frypan which can go in the oven. Because I’m isolating on an off shore island with not much access to things, I just unscrewed my frypan handle. You can do this too!
The Pear Tart Tatin is the most delicious thing you will taste all week – promise!
Above left: The Pear Tarte Tatin recipe card / Above right: Just out of the oven and ready to serve with double cream
I serve mine warm with double cream if there is some in the fridge. A perfect mid morning ‘pick me up’ or an after dinner treat – gosh, even have it for breakfast. These days are mad right now. Take the good times whenever you can get them.
Put a 21cm-diameter frying pan with an ovenproof handle on the stove over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly.
Chop the butter into cubes, then add to the pan with the nutmeg and cinnamon, and stir to combine.
Peel and core the pears, cut into wedges, then place in the caramel and spoon over the mixture. Turn the heat down and cook for 5 to 10 minutes, or until the pears are just tender and cooked but retain their shape.
Remove from the heat and cool slightly, then arrange the pears prettily in the pan.
Place a dinner plate onto the sheet of pastry and cut a disc shape.
Carefully place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.
Bake the pie for 30 to 40 minutes, or until the pastry is golden brown and puffed up.
Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve with double cream.