Pear tarte tatin
1 hr 25 min
If you have these four ingredients then you have this tarte tatin. A sophisticated end to your next dinner party or pair with a coffee catch-up.
Reduced fat oil spread
Canned pears in natural juice, drained
Reduced-fat shortcrust pastry
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Lightly spray a 22cm (base measurement) round cake tin with oil. Line base with baking paper.
- Heat spread in a large non-stick frying pan over medium-high heat. Add sugar and cook, stirring, for 3–5 minutes or until dissolved. Add pears and cook, turning, for 4 minutes or until coated and warmed through. Arrange pear slices over base of prepared tin. Drizzle with syrup from pan.
- Cut a 24cm round from pastry. Cover pears with pastry, pushing pastry down between edge of tin and pears. Bake for 25–30 minutes or until puffed and golden. Set aside in tin for 5 minutes before inverting onto a serving plate. Serve.
TIP: To remove the tarte tatin, place a serving plate over the tin. Wearing oven gloves, quickly but firmly flip the tin, being careful as hot caramel may escape through the sides. Carefully remove tin, avoiding escaping steam and caramel.