Tarte Tatin Pear

Drape chilled pastry round over pears tucking edge under. Cube the butter and set out at room temperature. Run a small sharp knife around the edge of the tarte to loosen.

Olivia Luz

Bake 35 to 40 minutes or until bubbly and crust is browned. Place a small oven safe plate or pot lid on top of pastry. Cut into wedges and serve with or creme fraiche if desired. Cool in pan on cooling rack 5 minutes. Turn plate and pan over.

Tarte tatin is a classic french dessert essentially an upside down pie. Continue to bake until pastry is golden brown about 15 minutes more. In a separate large bowl whisk together the flour sugar and salt. 1 make the pastry dough. Use your hands or a pastry cutter to work the butter into the flour until you see small pea sized pieces of butter.

Pears are caramelized in a sugar butter mixture in an oven safe skillet covered with crust and baked in the oven. Holding the plate and skillet together using 2 kitchen towels carefully but quickly invert the tarte onto the plate. Tip the sugar butter star anise cardamom and cinnamon into an ovenproof frying pan about 20cm wide and place over a high heat until bubbling. Place a large plate or platter over the skillet. Let stand a few minutes to cool slightly.

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Place heatproof serving plate upside down on pan. Place heatproof serving plate upside down on pan. Pears are caramelized in a sugar butter mixture in an oven safe skillet covered with crust and baked in the oven. Tarte tatin is a classic french dessert essentially an upside down pie. Bake 35 to 40 minutes or until bubbly and crust is browned.