Pear & Blackberry Tarte Tatin
Feeling fruity? You will be with this sumptuous Autumn dish. With foragable fruits on every corner we don't blame you for not being able to resist this rustic French dish. Try it now.
There’s nothing more lovely than slipping into an early autumn vibe in the kitchen after months of salads and BBQs. September should be all about good books and blankets, a cosy corner with a roaring fire (never too soon), and glorious, seasonal comfort food.
And we’ve got the perfect dish. It’s rich and filling and a wee bit exotic with a touch of added honey and fresh rosemary.
Serve just warm and with a lightly spiced vanilla and kefir yoghurt.
5 pears, peeled, cut in half and cores removed
50g runny honey
50g caster sugar
1 sprig rosemary
1 large cinnamon stick
1 sheet of puff pastry
SPICED VANILLA & KEFIR YOGHURT:
1⁄4 tsp vanilla extract
generous pinch cinnamon
drizzle of honey
Pre-heat the oven to 180°C. Prepare the pears and set aside. Put the butter, honey, sugar, rosemary and cinnamon stick into an ovenproof pan (roughly 26cm/10” in diameter). Melt over a high heat until just beginning to bubble. Place the pears into the pan and simmer gently for 5-6 minutes, turning every now and then and spooning over the caramel regularly as you go.
When the pears are just beginning to soften, remove the rosemary and cinnamon and arrange the pears very tightly and with the cut sides facing upwards. Squash the blackberries a little and arrange evenly among the gaps. Roll the puff pastry out so that it is roughly 3mm thick and cut into a circle just larger than the pan.
Place the pastry over the pan and using a knife, tuck the edges neatly down the sides. Prick a hole in the top of the pastry and bake in the oven for 30-40 minutes or until crisp and golden. Remove from the oven and set aside to cool for a good 15 minutes before flipping onto a plate or board ready to serve.
To make the spiced vanilla and kefir yoghurt, simply stir all of the ingredients together in a bowl until thoroughly combined before spooning generously over slices of the tarte tatin.