Pear & rosemary tarte tatin

Pear & rosemary tarte tatin

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

The story goes that the classic apple version of this upside-down tart was accidentally created by the Tatin sisters. But here I’ve deliberately used pears and rosemary for a twist on the original.

Ingredients

Quantity Ingredient

For the rough puff pastry

Quantity Ingredient
250g plain flour
1/2 teaspoon salt
250g cold butter, cut into small cubes
125ml ice-cold water

For the pear Tatin

Quantity Ingredient
4 pears, peeled, cored and cut in half
110g caster sugar
2 vanilla pods, split and seeds removed
110g butter
150ml double cream
2 sprigs rosemary

To serve

Quantity Ingredient
vanilla ice cream

Method

  1. To make the rough puff pastry, place the flour and salt in a large mixing bowl. Add the butter and use your fingertips to rub the butter into the flour. When the mixture resembles breadcrumbs, add the cold water, mixing it in with a palette knife. When the dough comes together, turn it out onto a lightly floured surface and knead briefly just until smooth.
  2. Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 20 minutes. Unwrap the chilled dough and roll out on a lightly floured surface into a rectangle about 40cm x 20cm. Fold one-third of the dough into the centre, then fold the other third over that. Give the pastry a quarter turn and fold in the same way again. Wrap in cling film, refrigerate for 20 minutes, then repeat the rolling out and folding one more time. Wrap in cling film again and refrigerate for 30 minutes before using.
  3. Preheat the oven to 200°C.
  4. For the pear Tatin, place the pears, 25g of the sugar and the vanilla seeds in a saucepan. Fill the saucepan with enough water to cover the pears. Bring to a simmer over low heat and cook for 15 minutes, or until the pears are just tender. Drain and pat dry with kitchen paper.
  5. Heat the remaining 85g of sugar in a 24cm ovenproof frying pan over low heat until it has caramelized. Add the butter, cream and rosemary to the pan and heat gently, stirring, until the mixture forms a smooth caramel. Carefully place the pears in the caramel, cut side up, fitting them snugly in the pan.
  6. Roll out the chilled pastry on a lightly floured surface to a 5mm thickness, then cut out a circle slightly larger than the frying pan. Place the pastry over the pears, tucking the edges inside the pan around the pears. Transfer to the oven and bake for 20–25 minutes, or until the pastry is risen, golden brown and cooked through. Remove and set aside to cool for 5–10 minutes.
  7. To serve, carefully invert the tart onto a serving plate. Slice into wedges and top with a scoop of vanilla ice cream.
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