A pear tart Tatin is one of those classic French dishes that looks quite complicated but in actual fact, is so easy to make and will guarantee to impress your guests if you're entertaining.
You could of course try and make your own puff pastry, but store-bought options are really good now so we've saved time and reduced stress by using a sheet of puff pastry.
4 - 5 small pears, at room temperature, peeled, cored and halved
320g
sheet all-butter puff pastry
vanilla ice cream, to serve
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. In a large frying pan, sprinkle the sugar in an even layer and gently heat, swirling the pan occasionally to help it melt evenly (it should be a light caramel colour). Add butter and pears, mix carefully, then bubble for 5-10min until pears are just tender. Remove pan from heat.
Step 2
Unroll pastry and use the base of your cake tin as a template to cut a circle 1cm bigger than the base. Prick circle all over with a fork and set aside.
Step 3
Arrange pears cut-side-up in the tin (trim halves to fit if necessary), then pour in the caramel. Lay the pastry over the pears, tucking in the edges around the fruit.
Step 4
Bake in the oven for 25-30min until puffed and golden. Leave to cool in tin for 10min to settle. Carefully pour out any excess liquid before inverting on to a plate. Serve with ice cream.
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