Cinnamon & Ginger Pear Tarte Tatin

Ingredients

• 5 Beurré Bosc pears, peeled, cored & quartered
• 75g sugar
• 2 tbsp water
• 1 tsp fresh ginger, grated
• 1 cinnamon stick
• 50g butter, cold, cubed
• 1 sheet puff pastry, defrosted
• Cream or ice cream, to serve

Method

1. Stir the sugar, water, ginger, and cinnamon together in a 20cm oven-safe frypan* and cook over low heat until the sugar dissolves.
2. Increase the heat to medium and leave it to bubble gently until the sugar caramelises and turns golden in colour (this can take up to 10 minutes and when it starts to caramelise it can burn quickly so don’t leave it unattended).
3. As soon as the mixture is a golden caramel colour, stir in the cold butter.
4. Add the pears to the frypan and cook them in the caramel mixture for about 10 minutes, turning occasionally, until slightly softened.
5. Remove from the heat and allow to cool.
6. Remove the cinnamon stick and discard.
7. Preheat oven to 200C (180C fan-forced).
8. Cut a sheet of puff pastry into a round that’s 2cm larger than the base of the frypan (or baking tin, if using one).
9. Arrange the pears in the frypan or baking tin, flat side up. Fit them snugly together, pushed towards the centre, leaving a small gap around the edge.
10. Place the puff pastry over the pears, gently tucking the edge in and slightly under the pears using a spoon or rubber spatula. Prick all over with a fork.
11. Bake in the centre of the oven for 25-30 minutes, until the pastry is puffed and golden.
12. Remove from the oven and allow to cool for 15 minutes.
13. Place a large plate on top of the frypan (or baking tin), hold it securely, and quickly invert the tart.
14. Enjoy with ice-cream or cream.

*If you don’t have a 20cm frypan you can simply use whatever size frypan you have then transfer the cooked pears and caramel to the correct size round baking tin.