One of our favourite things about our Conference Pear tree is the fruit it produces. These tasty, firm-fleshed pears make delicious, healthy snacks plucked straight from the tree, but with just a little bit of time and effort in the kitchen, they can enliven any dessert.
Flavourful and one of your Five a Day, pears are appetizing when poached in a sweet red wine or sliced and griddled in honey. Stuff them with raisins, sultanas and a bit of Demerara and bake for 20 minutes on a low temperature. Finish off with a drizzle of cream and a sprinkling of cinnamon for a warming, indulgent dessert.
One of the most popular desserts featuring cooked pears is the French classic Tarte Tatin, which is basically just an upside pear or apple tart. According to French folklore, the dish was invented by accident by the Tatin sisters in their restaurant some 200 years ago. Today, the dish still impresses with its soft, baked fruit and tasty pastry. It works well served with Chantilly cream, but a good-quality double cream would do nicely, too. Here’s our recipe for an easy summer dessert that the whole family will love.
Fanned Pear Tarte Tatin
What You'll Need:
For the pears
2 large Conference pears
For the caramel
50g unsalted butter
250g caster sugar
For the puff pastry
50g unsalted butter, melted
375g store-bought puff pastry
- Combine the water and sugar in a pan that is large enough to cover the pears, place over a medium heat and simmer for about 30 minutes or until tender. Once cooked, leave to chill in fridge.
- Once the pears are chilled, cut into quarters lengthways, remove the core so that you are left with a flat side. Start an inch from the tip of the pear and slice lengthways, making sure to leave the stem end intact. Create a fan by applying a little pressure with the heel of your hand.
- For the caramel, place the butter and sugar into an ovenproof dish and heat gently until the sugar dissolves. When the sugar has dissolved, allow it to bubble until it turns a golden caramel colour.
- Arrange the fanned pears fan side down in the caramel. Roll out the chilled, ready roll pastry over top of the pan. Prick all over with a fork or skewer. Brush the pastry and the edge of the dish with the melted butter.
- Place the tart into a preheated oven at 200°c and cook for 30 minutes.
- After removing the tart from the oven, let it cool for about 10 minutes before turning out onto a plate.
- Serve with cream or ice cream.