French Tarte Tatin

Spoil yourself this weekend with our take on this classic French dessert. You can whip up your own delicious version in only 20 minutes using our versatile Como cookware range. Its combination of golden light puff pastry and crisp caramelised fruit makes it the perfect pudding for all seasons.

Ingredients

• 1 sheet puff pastry
• 80g Butter, soft, diced
• 100g Castor sugar
• 4 pears, peeled, cored, thickly sliced

Step 1

Preheat oven to 200°C for 15 minutes.

Step 2

Heat the Frypan over medium heat for 2 minutes.

Step 3

Remove pastry from freezer.

Step 4

Add butter and sugar, stir until melted.

Step 5

Arrange pear slices by overlapping them in a concentric circle over butter mixture.

Step 6

Cook over medium-high heat until the sugar starts to caramelise and turns golden brown when bubbling up around sides of Frypan.

Step 7

Remove Frypan from heat.

Step 8

Place pastry over pears in pan, pressing down lightly and tucking excess down around sides.

Step 9

Place the Frypan in the oven for 15 minutes or until the pastry is nicely browned.

Step 10

WHEN REMOVING FROM OVEN MAKE SURE YOU USE APPROPRIATE GLOVES OR OVEN CLOTH AS HANDLE OF FRYPAN WILL BE VERY HOT.

Step 11

Set Frypan on a cooling rack or trivet for 2 minutes to cool.

Step 12

Invert onto a heatproof serving plate.

Chef’s Tips

Serve warm with whipped cream or ice cream.

French Tarte Tatin

Spoil yourself this weekend with our take on this classic French dessert. You can whip up your own delicious version in only 20 minutes using our versatile Como cookware range. Its combination of golden light puff pastry and crisp caramelised fruit makes it the perfect pudding for all seasons.

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Course Dessert

Servings 4

Ingredients

  

• 1 sheet puff pastry
• 80 g Butter (soft, diced)
• 100 g Castor sugar
• 4 pears (peeled, cored, thickly sliced)

Instructions

 

• Preheat oven to 200°C for 15 minutes.
• Heat the Frypan over medium heat for 2 minutes.
• Remove pastry from freezer.
• Add butter and sugar, stir until melted.
• Arrange pear slices by overlapping them in a concentric circle over butter mixture.
• Cook over medium-high heat until the sugar starts to caramelise and turns golden brown when bubbling up around sides of Frypan.
• Remove Frypan from heat.
• Place pastry over pears in pan, pressing down lightly and tucking excess down around sides.
• Place the Frypan in the oven for 15 minutes or until the pastry is nicely browned.
• WHEN REMOVING FROM OVEN MAKE SURE YOU USE APPROPRIATE GLOVES OR OVEN CLOTH AS HANDLE OF FRYPAN WILL BE VERY HOT.
• Set Frypan on a cooling rack or trivet for 2 minutes to cool.
• Invert onto a heatproof serving plate.

Notes

Serve warm with whipped cream or ice cream.