Recipe
for :
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Pear and Raisin Tarte Tatin
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This
recipe for Pear and Raisin Tarte Tatin comes
from Leiths
Simple Cookery and has been reproduced courtesy
of Leiths
School of Food and Wine in London.
Leiths Simple Cookery is a reference book for those
wanting to learn to cook as well as being a book experienced
cooks can use to refer to and find recipes - there are
over 700 recipes which are both easy to follow and reliable.
The book provides recipes for your every need from simple
starters through mains to delicious puddings and beyond.
The all-important basic recipes are also included ensuring
everything you need to know to prepare great meals is
in one simple book .
. . read more
Leiths'
reputation as a first-class training school for chefs
attracts students of all ages from all over the world.
With its dedicated teaching and friendly atmosphere,
Leiths' guiding principle is to impart enthusiasm for
the trade and instil a lasting love of good food and
wine. This is not restricted to career cooks - many
enthusiastic amateurs attend the varied programme of
courses and diverse range of special events, from food
and wine matching evenings to chocolate workshops and
carving demonstrations .
. . read more
 Ingredients
for Pear and Raisin Tarte Tatin
375g ready rolled Puff pastry
For the Filling:
60g butter
110g soft dark brown sugar
4 large, slightly under ripe conference pears, peeled
cored and cut into even pieces
Grated zest of 1 lemon
1 teaspoon ground cinnamon
2 tablespoons large raisins
To serve:
Crème fraîche or vanilla ice cream
How
to make Pear and Raisin Tarte Tatin
-
Preheat the oven to 190°C / 375°F / gas mark
5.
- On
a floured surface, cut out a 25cm diameter circle
from the pastry. Place on a baking sheet and chill
for 30 minutes.
- Melt
the butter in a 25cm frying pan with an ovenproof
handle. Add the sugar and warm gently until it has
dissolved and is beginning to bubble.
- Add
the chunks of pear, lemon zest and cinnamon and cook
over a low heat for 6 - 7 minutes. Sprinkle over the
raisins.
- Lay
the pastry on top of the pears and press down lightly.
Bake in the preheated oven for 15 minutes, or until
the pastry is risen and golden brown.
- Remove
from the oven and allow to cool slightly. Invert a
plate over the saucepan and then turn everything the
right way up, thus turning out the tarte.
- Serve
warm with the crème fraîche or ice cream.
Note:
To prepare ahead cook to the end of stage four. Allow
the fruit and syrup to cool, then place the pastry
on top. Bake as required or make completely and reheat
when serving.
Serves 6
Leiths
Simple Cookery
Published
with permission of Leiths
School of Food and Wine
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