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Pear Tarte Tatin with Cardamom

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It was a Public Holiday here yesterday and we were invited to a BBQ Party so I decided to bring a dessert and my thought went straight to a Pear Tarte Tatin which I had always wanted to bake but never done so because there’s only 2 of us and to bake a tart that would serve 6 or 8 or 10 people would mean we will end up over-indulging!!  Hence, a great opportunity for me to ‘have the cake and eat it as well’ in this instant 😉

I luurve the smell of cardamom …especially in my Masala Tea …it is one of those spices that is equally at home in sweet and savoury …it is delicious with pears and brings out the flavour of the pears in this simple tart ❤

These are the Pears I used for the tarte tartin

Cardamom Pods cracked open for the seeds

Heat until sugar melts and begins to bubble with the juice from the pear ….once sugar caramalized, remove pan from heat

with help of a rolling pin, place the pastry atop the pan …

Tuck in the edges of the pastry with a knife

The puff pastry reeeallly puffed up …straight out of oven here …..let stand for couple minutes until the juices had stopped bubbling

RECIPE

Ingredients :

50g butter, softened

50g caster (superfine) sugar

seeds from 10 green cardamom pods

225g puff pastry

3 – 4 ripe pears

Methods :

  • Preheat oven to 220°C 
  • Spread softened butter over 7″ base of a heavy ovenproof omelette pan, sprinkle the sugar followed by the cardamom seeds
  • On a lightly floured surface, roll out the pastry to a circle slightly larger than the pan ..prick pastry with a fork …then place on a baking sheet and chill
  • Peel the pears, cut in half lengthwise and remove the cores
  • Arrange the pears, rounded side down, in the pan and heat until the sugar melts and begins to bubble with the juice from the pear
  • Remove pan from the heat when the sugar caramelised
  • With the help of a rolling pin, place the pastry atop pan and tuck in the edges with a knife
  • Bake in pre-heated oven for 25 minutes
  • Leave the tart in the pan for couple of minutes until the juices has stopped bubbling
  • Invert a serving plate over the pan, then wearing oven gloves, hold the pan and plate together and quickly turn over, gently shaking to release the tart from the pan
  • It may be necessary to slide a spatula underneath the pears to loosen them
  • Serve the tart warm, with ice cream or cream

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