pear tarte with vanilla and ginger


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.


tt-birne

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.

Happy baking!

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Bridget's Bakery Blog

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