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Mulled Pear Tarte Tatin
Mulled Pear Tarte Tatin
The Hebridean Baker, aka Coinneach Macleod cooked up a wonderful festive mulled pear tarte tatin.
Ingredients
- 1 vanilla pod
- 70cl red wine
- 300g (10½oz) sugar
- 2 cinnamon sticks
- 2 fresh bay leaves
- 8 small dessert pears bosc
- Pinch of salt
- A little flour, for dusting
- 500g (1lb 2oz) block of puff pastry
- 30g butter
Method
- Split the vanilla pod lengthways, scrape out the seeds and place the seeds and the pod into a large saucepan. Add the red wine, sugar, cinnamon sticks and bay leaves. Stir over a medium heat until the sugar dissolves and the mixture comes to a boil.
- Meanwhile, peel the pears, halve them lengthways and remove the stalks and cores. Now add them to the boiling syrup, return to a boil then reduce to a simmer. Cover the pears with a piece of scrunched-up baking paper to keep them submerged, and gently simmer for about 20 minutes, turning occasionally for even cooking.
- Using a slotted spoon, transfer the pears to a shallow dish to cool. Strain the syrup back into the pan, then boil until reduced to about 300ml (1¼ cups) and it becomes more syrupy in consistency. Off the heat, whisk in the butter and a pinch of salt. Set aside.
- On a lightly floured surface, roll out the puff pastry into a square/circle slightly larger than the top of your ovenproof frying pan, then trim it into a disc. Refrigerate the pastry for 15 minutes.
- Preheat your oven to 200°C fan (425°F).
- Grease the frying pan generously with butter, then pour in 100ml (¹⁄₃ cup + 2 tablespoons) of the reduced syrup. Arrange the pears tightly, cut side up, in the pan. You want them to fit snugly, as they will shrink during baking. Pour over the remaining syrup.
- Place the chilled pastry on top of the pears, tucking in the edges. Prick the pastry several times with a sharp knife. Bake for 30 to 35 minutes, until the pastry is puffed, crisp and golden.
- Allow the tart to rest for 5 minutes after baking. Carefully run a knife around the edge, then invert onto a serving plate. Serve warm, sliced, with whipped cream.
