Pears are still in season, and this ginger pear tart tatin is a great way to make the most of them. Caramelising the pears directly in a carbon steel pan keeps things simple and delivers that rich golden finish. A little ginger adds just the right warmth — perfect for an easy dessert to brighten up these chilly days!
Number of servings: 2
Cooking time: 2 hours
Preparation time: 1 hour
Ingredients
Tarte tatin
Pear: 6 (depending on your pan size)
Sugar: 100g
Water: 45ml
Ginger: 20g. grated
Butter: 50g, cold
Rolled puff pastry: 1
Brandy crème anglaise
Double cream: 150ml
Milk: 150ml
Egg yolk: 3
Sugar: 25g
Vanilla extract: 2 tsp
Brandy: 50ml
Method
For the Pear Tarte Tatin:
To prepare the caramel, add the sugar and water to a saucepan. Heat on medium-low, stirring until the sugar dissolves. Cook for approximately 10 minutes, keeping a close eye on the mixture as it can caramelise quickly. Once caramelised, the mixture should turn a light brown.
Immediately minced ginger and butter to the caramel. Stir until combined.
Brush butter onto the surface of a carbon steel or cast iron pan. Pour caramel into the pan, and carefully arrange the halved pears, flat side up. Cook for another 5 minutes.
Using a plate slightly larger than the pan as a guide, roll out the puff pastry and cut out a disc with a paring knife. Place the puff pastry on top of the pears and tuck the edges into the sides.
Bake the tarte tatin in a preheated oven at 180°C (350°F) for 25–30 minutes, or until golden brown. Allow the tarte tatin to rest for 5 minutes. Place a plate over the pan, carefully flip it over using oven gloves, and serve.
For the Brandy Crème Anglaise:
In a mixing bowl, whisk the egg yolks and sugar together until pale yellow.
In a saucepan, combine the cream, milk, and vanilla extract. Heat on medium-low until warm but not boiling. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
Once combined, return the mixture to the saucepan. Stir in the brandy and mix well.
Using a spatula, cook the mixture on low heat until it thickens and reaches 82°C. Remove from the heat and strain into a jug or bowl. Serve warm or cold alongside the pear tarte tatin.
