Pear Tarte Tatin
Ingredients:
Fillling:
6-9 brown pears
100g unsalted butter
1 cup soft light brown sugar
Juice of 1 large lemon
1 tablespoon Poire William
Pastry:
240g plain flour
200g unsalted butter
125g sour cream
Caster sugar, for sprinkling
Method:
For the filling:
Peel, halve and core the pears.
Slice on the diagonal, lengthwise and keep the halves together.
Meanwhile, melt the butter in a large creuset skillet. In it, arrange the sliced pear halves, tightly packed.
Scatter the sugar over the top, then the lemon juice and Poire William.
Simmer over a medium heat until juices have thickened and are well caramelised, about 20 minutes.
Cool and/or refrigerate, still in creuset skillet.
For the pastry:
Combine all ingredients in a food processor until the mixture forms ball.
Cover and refrigerate no longer than 30 minutes.
Roll the pastry to a disc which will fit over the top of the creuset skillet.
Place pastry on top of pears, neaten and tuck in the edges.
Sprinkle the top with a little caster sugar.
Refrigerate to chill, up to 24 hours ahead.
Bake 40 minutes at 200-220oC.
With extreme care, upend the tart onto a serving dish large enough to contain it.
Serve immediately.
Good served with ice cream or King Island cream.
Note: you can substitute the pears with Golden Delicious Apples
