Caramelized Pear Tarte Tatin

cook 30 mins
  • 50 g (2 oz) unsalted butter
  • 75g (3 oz) soft dark brown sugar
  • 4–5 ripe but firm pears, peeled, cored and sliced into eighths, or 2 x 410 g (13 oz) cans pear halves in juice, drained
  • 250 g (8 oz) shop-bought chilled shortcrust pastry
  • crème fraîche, to serve
  • Place the butter and sugar in a 25 cm (10 inch) nonstick, ovenproof frying pan and heat gently until melted. Add the pears and cook gently for 5–6 minutes, turning occasionally, until lightly caramelized, then arrange neatly in the pan.
  • Meanwhile, roll out the pastry on a floured surface and cut out a circle about 1 cm (1/2 inch) larger than the pan. Lay the pastry over the pan, carefully tucking it in around the edges to completely cover the pears. Prick with a fork and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–18 minutes until crisp and golden.
  • Leave to cool in the pan for 1–2 minutes, then carefully invert on to a large serving plate and cut into wedges. Serve with crème fraîche.
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