Pear tarte tatin
100g salted butter 4 pears , peeled and cut into quarters lengthways 100g caster sugar 1 vanilla pod or 1 heaped teaspoon vanilla bean paste 1 pack ready-rolled puff pastry ice cream or crème fraîche , to serve
1 Heat the oven to 220C / 200C fan / gas 7 . Melt the butter over a medium heat in an ovenproof heavy-based frying pan , then add the pears , sugar and vanilla seeds and pod . Cook for about 10-15 mins , stirring so that the pears don ’ t stick , then turn the heat up and cook for a further 10-15 mins . You want the pears and sugary butter to be a lovely golden brown , all sticky and caramelised – but not burnt , so keep watching them and shake the pan to prevent sticking .
John Torode & Lisa Faulkner
2 If your frying pan isn ’ t ovenproof , transfer the pears and sugary butter to a 20cm pie dish . Roll out the pastry to slightly larger than the frying pan or pie dish , about 1cm thick . It ’ s easiest to keep the pastry inside its greaseproof sheets when rolling it out . 3 Lay the pastry over the pears and tuck it around the edges to form an upside-down tart . Bake in the oven for 30-40 mins . Place a large serving dish over the top of the tart and turn the tart over . Serve warm or at room temperature with ice cream or a dollop of crème fraîche .
AS SEEN ON THE Big Kitchen
116 bbcgoodfoodshow . com