The first Tarte Tatin I had was made by a friend whilst I was living in the UK. I was fascinated with how it was made (frypan on the stovetop then into the oven) and when I tasted it I instantly fell in love with its caramelised fruity goodness. I thought it wouldn’t be the same making the caramel with our Golden Rice Malt Syrup and I was right, it is SO MUCH BETTER!

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Serves: 4
Oven temp: 200C (180C fan forced)
Cook time for caramelised pears: 10 minutes
Cook time in the oven: 20-30 minutes
Pan size: 24cm frypan/skillet with an ovenproof handle or frypan then a pie dish

Ingredients:

4 firm pears
¼ cup The Sugar Breakup Organic Golden Rice Malt Syrup
75g unsalted butter
½ teaspoon cinnamon
1 sheet of good quality puff pastry*

To Do:

1. Preheat oven to 200C (180C fan forced).
2. Place the puff pastry on the kitchen counter to defrost. If the size of the puff pastry is smaller than your frypan/pie dish roll the pastry out thinner until it will cover the whole of the fry pan/pie dish you are using.
3. Cut pears into quarters, remove seeds & steams then cut quarters in half again (so you get 8 slices from each pear). Leave the skin on.
4. Place frypan onto a medium heat, add butter and once it starts to melt, add Golden Rice Malt Syrup and cinnamon. Stir to combine.
5. When butter and Golden Rice Malt Syrup start to bubble carefully place slices of pear in a circle in the middle then around the outside. Be careful the caramel is extremely hot. If you don’t feel confident doing this with your hands use tongs or simply put all the pear in without arranging it. It will look rustic and still be delicious!
6. Cook the pears in the caramel on a medium to low heat for around 10 minutes. The caramel will start to thicken and become darker in colour. You want the pear to still be slightly firm not soggy.
7. Remove frypan from the heat. If using a frypan with an ovenproof handle gently lay the pastry over top of the pan and trim excess pastry. Tuck the pastry down around the edges of the fruit  – OR-  If using a pie dish, carefully pour the pear and caramel into the pie dish, use tongs to arrange pear (if you want a pattern). Gently lay the pastry over top and trim excess. Tuck the pastry down around the edges of the fruit.
8. Place frypan/pie dish in the oven, bake for about 20 minutes or until pastry is golden.
9. Remove from the oven and allow to cool for 10 minutes in the pan.
10. Place a plate over top then quickly (and confidently!) flip the pan over, allow the fruit to gently fall out of the pan onto the pastry. Once again be careful, hot caramel will burn so wear oven mitts.
11. Scrap any remaining caramel out of the pan and onto the fruit. Serve warm with fresh cream or crème fraiche or natural yoghurt or homemade vanilla ice cream.

Notes:

Puff Pastry – yes we buy puff pastry already made, it takes a lot of effort to make and get it right. We however buy a good quality puff pastry made with butter not vegetable oils.

You can make Tarte Tatin from loads of different fruits – pears, apples, plums, peaches, apricots etc. We’ve used pears as they are currently in season and this recipe is equivalent to 1 serve of fruit per person.