Pear tarte tatin recipe
 This simple tarte tatin makes a great dessert when you have an excess of pears to use up. 50g/1¾oz unsalted butter 100g/3½oz caster sugar 5–6 pears, firm , small and ripe, peeled, cored and halved lengthways320g pack ready-rolled puff pastry, defrosted if frozenicing sugar, to decoratecream or ice cream, to serve 50g/1¾oz unsalted butter 100g/3½oz caster sugar 5–6 pears, firm , small and ripe, peeled, cored and halved lengthways 320g pack ready-rolled puff pastry, defrosted if frozen icing sugar, to decorate cream or ice cream, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter and sugar slowly over a medium–high heat in an ovenproof frying pan. Stir constantly until it reaches a pale straw colour, making sure the mixture does not burn. Add the pears cut-side up – it is best to place the pears in a circle around the pan, with a few in the middle. Cook the pears in the sugar mixture, stirring very occasionally, for about 10 minutes or until the sugar mixture turns amber. Place the puff pastry over the top of the pan, tucking the edges around the rim of the pan. Use a sharp knife to poke a few air holes into the pastry. Bake in the oven for about 25–30 minutes or until the pastry is flaky and golden brown. Remove from the oven and leave to cool slightly before running a knife around the edges of the pastry to loosen it from the pan. Take a large plate that completely covers the top of the pan and pop the plate on top of the pastry. Wearing oven gloves, hold the top of the plate and the bottom of the pan and firmly flip the tarte tatin onto the plate. Lift the pan away and the tarte should have come off cleanly onto the plate. If not, remove any stuck pears and place them back onto the tarte. Dust with some icing sugar and serve with cream or ice cream. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter and sugar slowly over a medium–high heat in an ovenproof frying pan. Stir constantly until it reaches a pale straw colour, making sure the mixture does not burn. Add the pears cut-side up – it is best to place the pears in a circle around the pan, with a few in the middle. Cook the pears in the sugar mixture, stirring very occasionally, for about 10 minutes or until the sugar mixture turns amber. Melt the butter and sugar slowly over a medium–high heat in an ovenproof frying pan. Stir constantly until it reaches a pale straw colour, making sure the mixture does not burn. Add the pears cut-side up – it is best to place the pears in a circle around the pan, with a few in the middle. Cook the pears in the sugar mixture, stirring very occasionally, for about 10 minutes or until the sugar mixture turns amber. Place the puff pastry over the top of the pan, tucking the edges around the rim of the pan. Use a sharp knife to poke a few air holes into the pastry. Bake in the oven for about 25–30 minutes or until the pastry is flaky and golden brown. Remove from the oven and leave to cool slightly before running a knife around the edges of the pastry to loosen it from the pan. Place the puff pastry over the top of the pan, tucking the edges around the rim of the pan. Use a sharp knife to poke a few air holes into the pastry. Bake in the oven for about 25–30 minutes or until the pastry is flaky and golden brown. Remove from the oven and leave to cool slightly before running a knife around the edges of the pastry to loosen it from the pan. Take a large plate that completely covers the top of the pan and pop the plate on top of the pastry. Wearing oven gloves, hold the top of the plate and the bottom of the pan and firmly flip the tarte tatin onto the plate. Lift the pan away and the tarte should have come off cleanly onto the plate. If not, remove any stuck pears and place them back onto the tarte. Dust with some icing sugar and serve with cream or ice cream. Take a large plate that completely covers the top of the pan and pop the plate on top of the pastry. Wearing oven gloves, hold the top of the plate and the bottom of the pan and firmly flip the tarte tatin onto the plate. Lift the pan away and the tarte should have come off cleanly onto the plate. If not, remove any stuck pears and place them back onto the tarte. Dust with some icing sugar and serve with cream or ice cream. Recipe tips If your puff pastry is frozen, remove from the freezer and allow enough time for it to come to room temperature. It is best to put in the fridge and allow it to defrost overnight. Of course, you can make your own pastry if you have the time.