Mulled pear tarte tatin recipe
A twist on the classic tarte tatin, this pud is a real crowd pleaser – and will fill your kitchen with festive spice aromas before guests arrive – or serve to family and enjoy the leftovers! Using easy rough puff pastry and super-convenient tinned pears, this dessert is one to try.
See method- Serves 10
- Takes 45 minutes
- 330 calories / serving
Ingredients
- 75ml red wine
- 100g caster sugar
- 75g unsalted butter, diced
- 1 orange, zested and juiced
- 1 cinnamon stick
- 6 cloves
- 2 star anise
- 3 x 410g tins pear halves in juice, drained
- 1 quantity Rough puff pastry
- plain flour, for dusting
- vanilla ice cream, to serve (optional)
- crème fraîche, to serve (optional)
Each serving contains
- Energy
- 1375kJ 330.0kcal
- Fat
- 20g
- Saturates
- 13g
- Salt
- 0.1g
- Sugars
- 17g
of the Reference intake
Carbohydrate 32.6gProtein 2.6gFibre 2.2g
Method
- Preheat the oven to gas 9, 240°C, fan 220°C. Put the wine, sugar, butter, orange zest and juice and spices in a roughly 26cm nonstick ovenproof frying pan and bring to a simmer over a high heat. Reduce the heat to medium-high and simmer for 8-10 mins until thickened and a caramel consistency. Pat the pears dry with kitchen paper, then add to the pan and turn to coat in the caramel. Remove from the heat and arrange the pears so they’re cut-side up.
- Roll out the pastry on a lightly floured surface to a circle just larger than the pan (approximately 3-4mm), then cut out a circle roughly 26cm (use a dinner plate to help). Lay on top of the pears and press into the edges of the pan to tuck in. Transfer to the oven and bake for 20-25 mins, until golden and puffed up. Leave to cool for 10-15 mins, then run a knife around the edge and carefully invert onto a serving plate. Remove the spices, then serve warm with ice cream or crème fraîche, if you like.
- See more Tart recipes
