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Traybaked pear & ginger tarte tatin
Ingredients
2 x 410g
tins of pear halves in juice
1 x 350g
jar of stem ginger
1
vanilla pod or 1 teaspoon vanilla bean paste
75g
blanched hazelnuts
1
sprig of rosemary
extra virgin olive oil
to drizzle
1 x 320g
sheet of ready-rolled puff pastry
Instructions
STEP 1
Preheat the oven to 180°C/350°F/gas ,
STEP 2
Drain the juice from the pear tins into a 25cm x 30cm roasting tray and place over a medium-high heat on the hob.,
STEP 3
Pour in the stem ginger syrup, then quarter or slice and add the ginger chunks.,
STEP 4
Add the vanilla (halve the pod lengthways and scrape out the seeds, if using). Boil for 10 minutes, or until reduced to the consistency of honey.,
STEP 5
Stir in the pears, sprinkle in the nuts, pick, chop and scatter in the rosemary, and drizzle everything with 2 tablespoons of extra virgin olive oil.,
STEP 6
Arrange the pears nicely, then unroll the pastry sheet over the top, using a spoon to help you really tuck it in at the edges.,
STEP 7
Bake for 25 minutes, or until golden and crisp, then remove the tray from the oven.,
STEP 8
Run a palette knife around the edge of the tray, then carefully and confidently flip on to a board.,
STEP 9
Serve with crème fraîche or ice cream.
Nutrition Facts
(per serving)
Calories:
303 calories
Servings:
4 servings
Carbohydrates:
32 g
Fat:
20 g
Fiber:
2 g
Protein:
4 g
Sugar:
34 g
Meal Effort
Preparation:
25 minutes
Cook:
35 minutes
Total:
1 hrs