Pear and Raisin Tarte Tatin
recipe for Pear and Raisin Tarte Tatin comes
Simple Cookery and has been reproduced courtesy
School of Food and Wine in London.
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for Pear and Raisin Tarte Tatin
375g ready rolled Puff pastry
For the Filling:
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
Crème fraîche or vanilla ice cream
to make Pear and Raisin Tarte Tatin
Preheat the oven to 190°C / 375°F / gas mark
a floured surface, cut out a 25cm diameter circle
from the pastry. Place on a baking sheet and chill
for 30 minutes.
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.
the chunks of pear, lemon zest and cinnamon and cook
over a low heat for 6 - 7 minutes. Sprinkle over the
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.
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.
warm with the crème fraîche or ice cream.
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
with permission of Leiths
School of Food and Wine