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Recipe for :

Pear and Raisin Tarte Tatin

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 School of Food and Wine

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

Pear and Raisin Tarte TatinIngredients 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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