Pear and Ginger Tarte Tatin
PEAR AND GINGER TARTE TATIN WITH GINGER MASCARPONE CREAM
A variation on the traditional apple version, but just as delicious, if you don’t like stem ginger just leave it out or add some pecan nuts or walnuts to the pear base instead.
1 pack Puff Pastry
4-6 small, ripe Pears
Squeeze of Lemon Juice
25g Unsalted Butter
50g Demerara Sugar
1 Vanilla pod, halved and seeds scraped out
3 tbsp Brandy or Pear Liqueur
3 pieces Stem Ginger, finely sliced
100mls Double Cream
4 tbsp Mascarpone
1-2 tbsp Ginger Syrup
2 pieces Stem Ginger, finely sliced
- Peel, core and quarter the pears. Place in a bowl of cold water, adding a little lemon juice, to prevent browning.
- Melt the butter in a large frying pan. Drain the pears and cook gently for 5 minutes, turning regularly. Add the demerara sugar and stir gently on a low heat, until it melts and then starts to caramelise.
- Add the brandy and flame with a match. Arrange the pears in the bottom of a 20-22cms SOLID base round or square cake tin. Spoon over the caramelised sauce and scatter with the stem ginger.
- Roll out the pastry on a floured board, approx. 1.5cms larger than the tin. Cover the pears with the pastry, tucking the edges under, to enclose the pears completely. Chill for at least 20 minutes.
- To make the ginger cream: combine double cream mascarpone and ginger syrup. Add sliced stem ginger and stir to combine.
- Bake the tarte for 35-45 minutes at 200C until golden brown. Leave to stand for 5-10 minutes and then invert onto a serving plate. Serve warm, with the ginger mascarpone cream.