Pear Tarte Tatin -

Pear Tarte Tatin

Ingredients

FOR THE PASTRY:

1⅓ cups (325 ml/150 g) pastry flour
Salt
¼ cup (50 ml/50 g) butter
1 egg
2 to 3 tbsp (30 to 45 ml) milk
2 tbsp (30 ml) sugar
Seeds of ½ vanilla bean

FOR THE FILLING:

5 medium-sized half-ripe pears
1½ tbsp (22 ml/20 g) butter
2 tbsp (30 ml) sugar
1 tsp (5 ml) ground cinnamon
½ cup (125 ml) chopped walnuts
Icing (confectioner's) sugar (optional)

Details

Serves: 12

Method

Knead together the flour, salt, butter, egg, milk, sugar and vanilla seeds until a firm dough is achieved. Wrap in plastic wrap and leave to rest for 20 minutes.

Peel, halve and core pears. Grease a 10 inch (25 cm) springform pan with the butter. Sprinkle sugar, cinnamon and walnuts on the bottom of the pan and arrange the pears, sliced side down.

Preheat the oven to 350^°F (180°C). Roll out the dough so it's slightly larger than the pan. Gently press over the fruit and tuck into the sides of pan. Prick with a fork in a few places. Bake for 30 to 35 minutes. Leave to cool slightly in the pan. Invert onto a large plate and leave to cool completely. Cut into 12 pieces and serve with a little icing (confectioners) sugar dusted over the top, if desired.

Per serving: approx. 162 calories 3 g protein, 9 g fat, 17 g carbohydrates

Related food category:

• Cakes and Sweet Baked Goods