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Tart Tatin

Tart Tatin


  • 100g butter
  • 100g sugar
  • 1 vanilla bean
  • Sprinkle ground cinnamon
  • 1 pkt butter puff pastry, preferably careme
  • 5-6 pears


Preheat oven to 190°C. In a 20-22cm small fry pan or tart tatin pan add butter and sugar and vanilla bean cut in half lengthways. Peel, core and cut the pears in half then arrange in the pan on top of the sugar and butter, tightly packed. Cut the pastry in a circle to fit the pan, cover the pears tucking in around the sides and score the pastry. Place on the stove top and cook for about 10-15minutes on medium heat until you can see a caramel forming. Place in the oven and bake 20-25minutes until the pasty is golden. Carefully take out of the oven and invert on a dish. Be very careful as this is very hot and the caramel may spill out. Enjoy hot or cold with cream or ice-cream…          

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