Pear tart tatin

Desserts

Servings

Preperation

20 minutes

Cooking

25 minutes

Waiting

5 minutes

1 sheet puff pastry (frozen, thawed as per instructions) 7 tbsp unsalted butter 2 tbsp brandy 200 g brown sugar (1 cup) 1 tsp ground cinnamon ½ tsp sea salt 2-3 pears, unpeeled, sliced into wedges 1 κ.σ. chopped pistachios

Preheat oven to 200°C. Roll puff pastry into a 28cm round and refrigerate.

In an oven-safe skillet, melt the butter. Add brandy, sugar, cinnamon, and salt. Simmer for 5–6 minutes.

Place the pear slices in the caramel. Simmer for 10–12 minutes until lightly softened and the sugar turns dark golden. Let sit for 5 minutes.

Cover pears with the puff pastry, tucking the edges inwards.

Bake for 25 minutes, until golden and crisp. Let cool for 5 minutes.

Carefully invert the tart onto a serving plate.

Serve warm or at room temperature, sprinkled with pistachios.

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