Pear Tarte Tatin by Lurpak
1. Preheat oven to 220C/Gas Mark 7.
2. Roll out the puff pastry on a floured surface and cut out a 28cm circle and chill in the fridge.
3. In a large bowl, toss the pears with the lemon juice and 25g of the muscovado sugar.
4. Gently melt the Lurpak® in a 24cm oven-proof frying pan, then add the remaining 100g muscovado sugar and the vanilla seeds and melt over a medium-low heat. Shake the pan gently, but do not stir. Arrange the pears on top of the caramel in a spiral pattern. Cover with the pastry circle, tucking the edges inside the pan around the pears. Transfer the tarte tatin in the pan to the oven and bake for 30 mins, until golden brown and puffed up.
5. Remove from the oven and cool for 10 mins. Loosen the pastry from the edge of the pan using a knife. Place a serving plate over the top and carefully flip the pan over to remove the tarte tatin. Slice and serve warm.
Ingredients
500g pack puff pastry
4 ripe pears, peeled, cored and quartered
2tsp lemon juice
125g light muscovado sugar
50g unsalted Lurpak®
Seeds of 1 vanilla pod