The addition of pears, vanilla and ginger make for a nice twist on the classic Tarte Tatin with apples. Serve the pear Tarte Tatin warm with some whipped cream or homemade ice cream.
For a 30 cm pie dish, slightly greased
Preheat the oven to 200° C
- 1 sheets puff pastry, round
- 20 g butter
- 4 tablespoon brown sugar
- 4 – 5 pears (Kaiser Alexander)
- Juice of a half lemon
- 2 tablespoon water
- 1/2 vanilla pod, seeds scraped out
- 2 cm ginger, finely diced
Peel the pears, cut them in slices and scoop out the cores and set aside.
Put the sugar and butter in the pan and place over a medium heat and let it lightly caramelize.
Stir in the vanilla pod, the ginger, the water and lemon juice and cook on low heat for about 2-3 minutes.
Remove the vanilla pod and the ginger.
Arrange the pears around the bottom of the pan in a circular patter.
Place the puff pastry over the top of the pears and prick with a fork several times all over the tarte.
Bake the tarte for about 30 minutes or the pastry is golden brown.
Remove the tarte from oven and place a serving dish on top of the tarte and carefully flip over, so that the pears are facing up.