Pear Tarte Tatin by Richard Livingstone

The Tarte Tatin was named after it's inventor 'Stephanie Tatin'. Stephanie Tatin ran a Hotel in the Loire Valley in France, together with her younger sister in the late 1800's and early 1900's. The original Tarte Tatin is made with Apples and is noted for it's Carmel Flavours One of the problems encountered when making any type of cooked fruit tarte is that it is very difficult to get the base pastry cooked properly and avoid it going soggy, due to the juice in the fruit. You can if you choose, make you filling dry but that of course takes away from the quality of the filling and the finished product in general. The tatin is the ultimate way of solving this problem because you cook the pastry on top of the filling and turn it upside down. Here is a great adaptation that we made this week Pear Tarte Tatin   Enjoy!!

Will make sufficient for 4-6 portions INGREDIENTS: 100g Fresh, Unsalted Butter 100g Soft Brown Sugar 1 Vanilla Bean, split in half 2 Firm Pears (the Bosch variety are particularly suitable) 1 Sheet good Butter Puff Pastry

METHOD Preheat Oven to 185°c On the stove top heat a 20cm none stick oven proof frypan over a medium heat. (We recommend the Scanpan Classic Frypan for it's excellent oven compatability qualities). Add to the frypan the butter, sugar and vanilla. Cook until it starts to carmelise Cut the pears in half, lengthwise and remove the cores, then slice the halves into 3 segments. Arrange the pears, skin side down into the pan. Cook in the carmel for a further 3-5 minutes Remove the pan from the heat, cover with the pastry and tuck the pastry slightly down the sides of the pears. Place into the Oven and cook until the pastry rises and turns Golden Brown. (it should take about 20 minutes). Remove from the oven. Place a large dinner plate or heat proof serving dish over the top of the frypan with the Tatin still in it. Then turn upside down so that the Tatin turns out onto the plate As a serving idea I suggest serve with some Double Cream which has been sweetened and flavoured with a dach of Frangelico

Chef Richard Livingstone Owner Anthea's Kitchen *Please Note!!! In the interests of safety, when turning out the Tatin it is Essential to wear good long sleeved oven gloves to protect against any splashing or possible mis-haps. I recommend the Silicone Ovenproof Mitt -- Safe to 675°c