1 hr
Not Too Tricky
serves 6–8
About the recipe
I’ve been making tarte tatin for 20-odd years now, and I still find it exciting to make. Here I've used vanilla, bay, citrus and almond flavours to create the most unusually wonderful tutti frutti-style caramel that works a treat with beautiful seasonal pears. I’d like to think the Tatin sisters would enjoy this one!
Ingredients
5 firm pears, such as Conference or Williams
150g caster sugar
4 tablespoons amaretto
50g unsalted butter
1 orange
1 lemon
1 vanilla pod
2 fresh bay leaves
1 handful of flaked almonds
1 x 320g sheet ready-rolled puff pastry
crème fraîche, to serve
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Use a speed-peeler to peel the pears, then halve 2 pears lengthways and quarter the rest lengthways. Use a teaspoon to scoop out the cores and discard the stalks.
- Place a 28cm non-stick ovenproof frying pan on a medium-high heat, sprinkle in the sugar in an even layer and pour in 2 tablespoons of amaretto, then cook until lightly golden and bubbling – don’t stir it.
- Give the pan a little shake, then chop and dot in the butter, pour in the remaining amaretto, and carefully melt everything together, but don't stir it – just gently swirl the pan to combine.
- Add the pears, being careful not to touch the hot caramel. Use a speed-peeler to strip in the zest from half the orange and half the lemon. Halve the vanilla pod lengthways and scrape out the seeds, then add both pod and seeds to the pan, along with the bay leaves.
- Poach the pears in the caramel for about 5 minutes, or until the pears are softened and the syrup has reduced to a golden caramel colour.
- Stir in the flaked almonds, then arrange the pears so they’re nicely distributed around the pan.
- Unroll the pastry on its paper. Make it into a square shape by cutting 4cm of pastry from one of the shorter sides, and sticking it to one of the longer sides, pressing to seal.
- Carefully place over the pears, using a spatula to tuck the excess pastry around the fruit and under itself at the edges, creating little waves. Bake for 20 to 25 minutes, or until the pastry is puffed up and golden and the edges are dark and caramelised (don't worry if they get really dark – it's all good).
- When the time's up, carefully remove from the oven – remember the handle will be hot, too! Place a large board, platter or plate on top of the pan, then, using oven gloves to protect your hands, confidently, carefully and swiftly flip it over – if you let it cool down too much in the pan, it's more likely to stick, so it's best to get it out while it's hot. Drizzle any juices that escape back over the fruit, and serve with a dollop of crème fraîche.
Recipe adapted from Jamie's Comfort Food by Jamie Oliver, published by Michael Joseph © Jamie Oliver Enterprises Limited (2014, Jamie's Comfort Food).
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