There are few things I do in the kitchen that make me feel more like a chef than when creating a tarte tatin. There is something about baking and flipping and not knowing what’s going to happen that makes me hold my breath and stand aside in pride when its perfect, oh and a good flambé doesn’t hurt either.
INGREDIENTS
- 125g caster sugar
- 40g cold butter, chopped
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 100ml Amarula Gold
- 3 large pears, peeled, cored and cut into wedges
- 375g all-butter puff pastry
- double cream, to serve
- 10ml vanilla extract
METHOD
Preheat oven to 200 degrees.
Put pears, spices, half of sugar, 5ml vanilla and 50ml Amarula Gold/Alcohol of choice in a bowl and allow to macerate.
Using a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat, add the remaining sugar and heat to a lovely golden color, stirring constantly.
Add the butter and pears to the caramel and spoon over the mixture.
Add remaining 50ml of Amarula Gold, flambé pears and caramel.
Turn the heat down and cook for 5 to 10 minutes, until the pears are just tender and cooked but retain their shape.
Remove from the heat and cool slightly.
Arrange the pears in the pan.
Roll out the pastry on a floured surface, roll to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm).
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 5 to 10 minutes.
Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate.
Add vanilla extract to cream, whip and serve.
Always Remember
…FOOD IS LOVE…
