The Nosey Chef has covered tarte Tatin before. The pear version is identical to the apple one, but the cooking time is slightly reduced became pears tend to be a bit softer than apples
Tarte Tatin aux poires
- 100g caster sugar
- 60g unsalted butter, chilled
- 6 pears, cored and cut into 8 segments per apple
- 10g unsalted butter, melted
- 300g ready-rolled puff pastry
Heat an oven to 180˚C.
Place the sugar in a tarte dish with a splash of water. Heat the sugar until it melts and turns the colour of golden syrup. Take the sugar off the heat and mix in the cold butter until melted. While doing this the caramel will turn a rich, brown colour.
Arrange the pears in a circle, core sides up and then fill in the gaps. Press down firmly and brush over with the melted butter. Put the dish in the oven and cook the pears for 20 mins. Once cooked, remove the dish and allow it to cool. You need to get it cool enough to touch or you will melt the pastry and burn your fingers in the next step.
Cover the dish with the pastry and trim to to the edge with the knife. Tuck the edges down into the caramel all the way around, ensuring the edges reach the bottom of the dish. Put the tarte in the oven for 40–45 minutes until the pastry is golden. Turn out onto a plate while still hot.
If a lot of liquid is released, transfer to another plate once bled out.