Pear Tarte Tartin Recipe



4 pears – peeled and de-cored, cut into halves

2 star anise

2 vanilla pods – seeds only

Puff pastry

Zest of one lemon

4oz caster sugar

4oz butter

5floz double cream

½ tsp ground cinnamon

Clotted cream


-          Preheat the oven to 200c / 400f / Gas Mark 6



-          Put all the pears along with 1oz of sugar, all the lemon zest and vanilla seeds into a pan.


-          Fill the pan with water so that the pears are just covered.


-          Simmer gently for 15 mins until the pears are just tender.  Drain the water and pat the pears dry.


-          Heat the remaining 3oz of sugar in a 9 ½ oven proof frying pan over a low heat and until the mixture has caramalised.


-          Add the butter, cream, star anise and cinnamon.


-          Continue to heat gently until smooth.  Disregard the star anise.


-          Place the pears in the caramel so they are the “cut side” up.



-          Roll out the pastry so it is a ¼ inch thick and is an inch bigger than the pan and tuck into the inside of the pan


-          Bake for 20-25 mins until the pastry is golden brown and has risen.


-          Cool for 5-10 mins.


-          Add a few seeds of vanilla to the clotted cream.



-          Finally, garnish with a vanilla pod and a star anise. 



Beurre-Blanc© Cookery School - 2014
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