Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Pear and Szechuan pepper tarte Tatin
Serves 6 Desserts and puddings
Ingredients
- 60g unsalted butter
- 75g caster sugar
- 4-5 Williams pears, peeled, halved and cored
- ½ cinnamon stick
- 1 star anise
- 1 vanilla pod, split
- 1tsp Szechuan peppercorns, cracked
- 200g sheet ready-rolled puff pastry
- whipped cream or vanilla ice cream, to serve
Method
Preheat the oven to 200°C/400°F/ Gas 6. Melt the butter in the frying pan, add the sugar and cook over a medium heat until golden brown.
Add the pear halves to the pan in a circle cut-side up, placing one pear half in the centre, and coat in the caramel. Add the cinnamon stick, star anise, vanilla pod and Szechuan pepper to the pan.
Unroll the pastry and cut out a 24cm circle. Prick the pastry with a fork and pierce a hole in the middle. Place the pastry round on top of the frying pan and tuck the edges in and around the pears. Bake for 15-20 minutes or until the pastry is golden brown.
Remove from the oven and allow to rest for 2 minutes. Place a large serving plate over the pan and, holding plate and pan with oven gloves, carefully (the caramel will be very hot) and quickly invert them together, so that the Tatin ends up pastry case down on the plate. Remove the cinnamon stick, star anise and vanilla pod before you cut the tart into portions.
Serve with whipped cream or vanilla ice cream.
Advertisement