Pear & Ginger Tarte Tatin
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6
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1/3 cup/100g/3.5ozs golden syrup
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2 thin slices fresh ginger, peeled and finely sliced into matchsticks
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1 vanilla bean, split in half
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550g/1.2lbs Corella pears
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2 tablespoons butter, cubed and cold
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1 1/4 sheets butter puff pastry, thawed in the fridge
Step 1 - Take a 20cm/8inch springform pan and line on the base and spray the sides with oil spray. Place this tray on top of another tray with a lip to catch any leaks from the springform tin. Preheat oven to 200C/400F/Gas 6.5. Warm the golden syrup (10 seconds in the microwave is good) and spread over the base using a brush to spread it to the edge. Add the ginger and the seeds from each vanilla bean half on top but reserve the beans for decoration at the end.
Step 2 - Then peel the pears and remove the cores (a melon baller works well). Place domed side down and repeat with the rest of the pears. Scatter butter over the pears and then fold the puff pastry sheets over them tucking in the sides-I place the 1/4 sheet in the centre just to give it a bit more puff. If the puff pastry is still quite cold bake immediately. Otherwise refrigerate the tarte tatin for 20 minutes until the pastry is firm again. Bake for 35 minutes or until pastry is golden. Remove from the oven and cool for 3-4 minutes. Then place a serving tray over the top and swiftly turn upside down scraping any caramel sauce that remains. Remove the tin and decorate with the reserved split vanilla bean. Serve with vanilla or ginger ice cream.