Serves 4
400g puff pastry, flour for rolling
4 St William pears, thinly sliced
50g walnuts
50g butter
4 tbsp brown sugar
1 tsp cinnamon
2 sprigs of thyme
2 tbsp salt caramel sauce
To serve:
75ml double cream
2 tbsp granola
19 March 2022
For those who don't possess a particularly sweet tooth, you'll certainly relish this slightly savoury tarte tartin, which marries the walnut, pear and salted caramel together beautifully. It's a joy to make - flipping the pastry over to reveal the oozing, caramel coated pears is a highlight! Take great delight in taking generous forkfuls, and adding a dollop of Cornish clotted cream, or a drizzle of double cream - depending on which you prefer of course. Slice and serve with a good pinch of granola, and garnish with some fresh thyme leaves.
Method
Preheat your oven to 200˚C. Melt the butter in a skillet or tarte tatin pan and add in your sugar, fresh thyme and ground cinnamon.
Caramelise the sliced pears and walnuts for 6-7 mins so that they soften and the sugar bubbles around them in the pan. Then add in your salt caramel sauce, stir and remove from the heat.
Roll out the puff pastry and cut into a large circle roughly the size of your pan. Gently press down the pastry around the edges inside the pan to wrap the pears and cover completely. Make a cut in the centre of the pastry to allow steam to escape whilst baking.
Bake for 15-20 mins until the pastry rises and turns golden.
Allow to cool slightly for 3-4 mins and then cover the pan with a large plate and flip the tarte tatin over in one smooth controlled movement so that it gently comes out of the pan.
Slice and serve with a good pinch of granola and a drizzle of double cream. Garnish with some fresh thyme leaves.
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