Meals and Courses

Caramel Pear Tarte Tatin

cook 30 mins
  • butter, for greasing
  • 2 x 400 g (13 oz) cans pears in fruit juice, drained
  • 5 tablespoons dulce de leche
  • 375 g (12 oz) pack ready-made sweet shortcrust pastry, defrosted if frozen
  • plain flour, for dusting
  • ice cream or cream, to serve
  • Line the base of a 23 cm (9 inch) loose-bottomed cake tin with baking parchment and grease.
  • Place the pears and dulce de leche in a saucepan and heat over a gentle heat for 1–2 minutes, stirring occasionally, until the pears are well coated in the sauce. Arrange the pears in the base of the prepared tin in a single layer.
  • Roll out the pastry on a lightly floured work surface to a circle slightly larger than the tin and place over the pears, folding any surplus up the side of the tin.
  • Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes until the pastry is golden and cooked. Run a knife around the edge of the tart and turn out on to a serving plate. Serve cut into wedges with ice cream or cream.
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