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Pear Tarte Tatin

Author: Michelle Cartin

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Ingredients:
(Serves 4)
 
Six small pears
2oz butter
2oz brown sugar
½ tsp cinnamon
½ tsp nutmeg
Juice of half an orange

Pastry
8oz plain flour
4oz butter
2oz white sugar
1 egg
Splash of milk

Method
1. Peel the pears and cut in half length-wise.  Ensure that the cores have been removed.  Melt the butter in a pan that can be used for frying and which can also be used in the oven.

2. Fry the pears flat (cut) side down. While frying, stir in the other ingredients – EXCEPT the orange juice.  Turn the pears so curved side is down  then splash in the orange juice.

3. Drop the pastry on and push in the edges (pierce the pastry with a knife in a few places to let out steam). Leave it to fry for a couple of minutes then put in oven at 180C for 20 minutes or so (pastry should be golden brown).

4. Take out and let it cool for a while. Loosen the edges an turn sharply onto a plate (pastry down – pears on top).

(Tip, use enough butter and sugar to caramelize the pears: they should be from golden to mahogany in color.)

Pastry:
1. Place your sugar and flour into a bowl. 

2. Cut in the butter, then rub it in till like breadcrumbs. 

3. Break in the egg and mix it till dough like (add a little milk if you need to). 

4. Roll it out on flour (it is sticky) to the right size and shape to fit the pan. 

5. Lift by backward rolling it onto a rolling pin and unroll it gently over the pears.