Tarte Tatin is something I’d never tried to make before, and i’ll be honest the first one i tried on a friend kind of fell apart and resulted in a still delicious crumbly mess. But like most things, the more you try (and fail) the easier it gets to get it right. Once you get this right a Tarte Tatin is such a versatile dish, you can use just about any fruit you like as a base or remove the sugar from the pastry and make a savoury dish (replacing the sugar syrup with butter) with ingredients such as onions, leeks, pumpkin, young brocoli and mushrooms.
3 large ripe pears.
1 cup sugar
tsp vanilla extract
150g plain flour
50 unsalted butter
Icy cold water.
For the Pastry.
1. Cube the butter and put in the fridge until it is very very cold. This will stop the pastry melting.
2. In a blender combine the butter, sugar and flour.
4. Blend until the mix resembles breadcrumbs.
5. Add cold water slowly until the mix forms a doughball in the mixer.
6. On a floured surface roll out the dough until it is about 1/2 centimeter thick.
7. Transfer to greaseproof paper and put in the fridge.
For the Tart
1. Peel, quarter and remove the cores from the pears.
2. In a medium sized pan add the sugar, brandy and vanilla.
3 Heat until it begins to bubble and turns a light golden colour.
4. Add the pears and cook for 3-4 minutes, turn the pears core side up.
5. Roll the pastry over the pears and press into the edges.
6. Bake at 200C for 15 minutes (or until the pastry is cooked and golden.
7. Turn out onto a plate and serve with some Chantilly cream.