Pear tarte Tatin

Recipe uploaded by

Gordon Ramsay

8 ratings

Recipe by Gordon Ramsay

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1. Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
2. Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
3. Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning - they won't - but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside. Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
4. When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around. Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

Which pears?

Use a ripe, yet firm, pear that holds its shape. My favourite pear for this dish is Comice as it's naturally firm-fleshed even when ripe, and has a nice, round-bottomed shape. In my restaurants we peel the pears and leave them, uncovered, in the fridge for a day. This helps them dry out, so they won't release too much juice and dilute the caramel when you cook them. Don't worry about them going brown as this actually adds to the finished dish.

Per serving

429 kcalories, protein 4g, carbohydrate 48g, fat 25 g, saturated fat 12g, fibre 2g, salt 0.69 g

Gordon says: 'There aren't many restaurants I've worked in where it hasn't appeared on the menu, and here I've taken the finest points of each to achieve the best-ever version that I now serve in my own restaurants'

Latest comments and suggestions

• Ali

  01 January 2008

  Ali rated and commented on this recipe

  

  Fabulous! Served this as a dessert to the Bouef Bourgignon. Was absolutely delicious, the star anise was a lovely touch.

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• andy

  24 January 2008

  andy commented on this recipe

  This look nice

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• Karen J

  27 January 2008

  Karen J rated this recipe

  

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• Petra

  01 April 2008

  Petra rated this recipe

  

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• daisy

  15 May 2008

  daisy commented on this recipe

  Made this the other night and it was really really delicious!!!

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• JoJo

  23 September 2008

  JoJo commented on this recipe

  Don't be put off by any myths surrounding tarte tatin - this was the first time I have made one and this recipe was simple to follow and well behaved. The only hairy moment is when the sugar and butter split when you are preparing the caramel, but hold your nerve over this and all will be fine. Most importantly, it tastes absolutely ace. I will be making this recipe over and over again!

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• Tinebine

  15 February 2009

  Tinebine rated and commented on this recipe

  

  lovely dessert. By a mistake I put two tbsp cardamon pods. I found out at level 4, removed them, and followed the recipe. No harm was done, and it had the most dilicious taste.

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• sarah

  20 February 2009

  sarah commented on this recipe

  I've made this a couple of times now..it's delicious and the recipe is foolproof!

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• sarah

  27 February 2009

  sarah rated and commented on this recipe

  

  You must make this! The star anise was a little overpowering so will only use 1 next time.

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• mimisardine

  09 July 2009

  mimisardine rated and commented on this recipe

  

  I had quite a disaster. The star anise was incredibly strong and then due to the "high heat" the sugar burnt slightly before it could caramelise. It tasted terrible. I literally had to wash the pears and then start all over again with a very basic butter/sugar/cinnamon/ cardamon sauce on a low to medium heat. This was fine and the rest of the recipe worked beautifully. Totally wowed the guests!

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• littleegg

  03 August 2009

  littleegg rated and commented on this recipe

  

  one of my favorite puddings

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• JWindsor

  06 October 2009

  JWindsor commented on this recipe

  Scattered a few walnuts over this before cooking. Yummy.

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• minty :)

  14 October 2009

  minty :) commented on this recipe

  Is it possible to make without the brandy? or use something to sub?

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• CathScott

  19 October 2009

  CathScott rated and commented on this recipe

  

  I made this with Granny Smith apples and bought sheets of puff pastry - even easier and still delicious!

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Ingredients

• 8 pears
• 100g caster sugar
• 100g butter
• 2 star anise
• 3 cardamom pods
• 1 large cinnamon stick
• 2 tbsp brandy
• 500g block all-butter puff pastry

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 50 mins

Ingredients

• 8 pears
• 100g caster sugar
• 100g butter
• 2 star anise
• 3 cardamom pods
• 1 large cinnamon stick
• 2 tbsp brandy
• 500g block all-butter puff pastry

Per serving

429 kcalories, protein 4g, carbohydrate 48g, fat 25 g, saturated fat 12g, fibre 2g, salt 0.69 g

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