Name: Individual Pear Tarte Tatins Recipe
Total time: 50 min
Yield: 6
Cuisine: French

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Our single-serve take on this french classic means no-one has to share. 

How to make Individual Pear Tarte Tatins Recipe

Lucy Busuttil

Crawler

French

<p>Our single-serve take on this french classic means no-one has to share. </p>

Pears,  peeled,  halved,  leaving stem intact

Sheets frozen butter puff pastry,  thawed

Brown sugar

Butter,  Chopped

Whole star anise

Vanilla bean,  split,  seeds separated

Brandy

Preheat oven to 220c. Line a baking tray with non-stick baking paper. Use a melon baller to core the pears then thinly slice, leaving stem end intact.

step 1

Cut pastry sheets into 6 squares. Place 1 pear half, cut-side down, onto the centre of 1 pastry square. Use a small, sharp knife to trim the pastry, leaving a 7. 5mm border. Wrap the pastry edges over the pear. Place, pastry-side up, on prepared tray and place in the fridge. Repeat with the emaining pear halves and pastry squares. Chill for 10 minutes.

step 2

Meanwhile, to make the caramel sauce, place sugar, butter, star anise and vanilla bean and seeds in an ovenproof, non-stick frying pan over medium heat. Cook, swirling the pan, for 3 minutes, or until sugar dissolves. Add the brandy. Cook, swirling the pan, for 1 minute or until combined. Reduce heat to medium-low.

step 3

Add the pears, pastry-side up, to the pan and cook for 3 minutes or until the sauce is caramelised and pears begin to soften.

step 4

Transfer pan to the oven. Bake for 20 minutes or until pastry is golden and crisp. Gently push down on the pastry to fan the pears slightly. Set aside for 2 minutes. Divide tarte tatins, pastry-side down, among plates.

step 5

Drizzle with the caramel sauce and serve with creme fraiche.

step 6

Taste