Simply Jamie
By Jamie Oliver
Traybaked pear & ginger tarte tatin
45 mins
Not Too Tricky
serves 8
About the recipe
Retro tinned pears, punchy jarred ginger and puff pastry team up to over-deliver in the pud stakes.
Recipe From
Ingredients
2 x 410g tins of pear halves in juice
1 x 350g jar of stem ginger
1 vanilla pod or 1 teaspoon vanilla bean paste
75g blanched hazelnuts
1 sprig of rosemary
extra virgin olive oil
1 x 320g sheet of ready-rolled puff pastry
Method
- Preheat the oven to 180°C/350°F/gas 4. Drain the juice from the pear tins into a 25cm x 30cm roasting tray and place over a medium-high heat on the hob. Pour in the stem ginger syrup, then quarter or slice and add the ginger chunks.vege
- Add the vanilla (halve the pod lengthways and scrape out the seeds, if using). Boil for 10 minutes, or until reduced to the consistency of honey.
- Stir in the pears, sprinkle in the nuts, pick, chop and scatter in the rosemary, and drizzle everything with 2 tablespoons of extra virgin olive oil.
- Arrange the pears nicely, then unroll the pastry sheet over the top, using a spoon to help you really tuck it in at the edges. Bake for 25 minutes, or until golden and crisp, then remove the tray from the oven.
- Run a palette knife around the edge of the tray, then carefully and confidently flip on to a board. Serve with crème fraîche or ice cream.
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