Vanilla pear tarte tatin

Swap the pears for sliced apples or stone fruit instead.

Vanilla pear tarte tatin

Serves 6

Ingredients

1 packet (400g) puff pastry, defrosted
2-3 medium pears
½ cup (100g) sugar
½ cup (125ml) water
2 Tbsp (30g) butter
2 Tbsp (30ml) cream
1 vanilla pod, halved
1 egg, whisked
Vanilla ice cream, for serving
Mint sprigs, for serving

Method

Preheat oven to 200°C.
Flour a work surface and roll pastry to 3mm thick.
Select a cast-iron pan or oven-proof dish to cook your tart in. Using the shape of the dish, cut out a circle of pastry.
Sandwich pastry disc between two sheets of baking paper and refrigerate until needed.
Peel and core the pears, then slice into thin wedges. Submerge in lemon water until needed (this prevents them from browning).
Add the sugar and water to the chosen baking dish. Heat and stir until sugar dissolves, bring to a boil.
Boil until the mixture turns an amber caramel colour and forms large bubbles (about 115°C).
Carefully add butter and cream, then whisk to combine (the mixture will expand and bubble up), leaving it on the heat for a few seconds until the sauce comes together.
Remove from heat and add the vanilla pod.
Pat pears dry and arrange in the pan.
Cover pears with the pastry disc, tucking in the sides. Brush the top with whisked egg.
Bake for 25-30 minutes, until golden and crisp.
Flip tart out onto a plate, pears facing up.
Serve with ice cream and mint.