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Mulled pear tarte tatin recipe

1 rating

A twist on the classic tarte tatin, this pud is a real crowd pleaser – and will fill your kitchen with festive spice aromas before guests arrive – or serve to family and enjoy the leftovers! Using easy rough puff pastry and super-convenient tinned pears, this dessert is one to try. See method

Serves 10
Takes 45 minutes
330 calories / serving
Vegetarian

Ingredients

75ml red wine
100g caster sugar
75g unsalted butter, diced
1 orange, zested and juiced
1 cinnamon stick
6 cloves
2 star anise
3 x 410g tins pear halves in juice, drained
1 quantity Rough puff pastry
plain flour, for dusting
vanilla ice cream, to serve (optional)
crème fraîche, to serve (optional)

If you don't have any pears, try using apples

Each serving contains

Energy
1375kj
330kcal 17%
Fat
20g 29%
Saturates
13g 63%
Sugars
17g 18%
Salt
0.1g 2%

of the reference intake
Carbohydrate 32.6g Protein 2.6g Fibre 2.2g

Method

Preheat the oven to gas 9, 240°C, fan 220°C. Put the wine, sugar, butter, orange zest and juice and spices in a roughly 26cm nonstick ovenproof frying pan and bring to a simmer over a high heat. Reduce the heat to medium-high and simmer for 8-10 mins until thickened and a caramel consistency. Pat the pears dry with kitchen paper, then add to the pan and turn to coat in the caramel. Remove from the heat and arrange the pears so they’re cut-side up.
Roll out the pastry on a lightly floured surface to a circle just larger than the pan (approximately 3-4mm), then cut out a circle roughly 26cm (use a dinner plate to help). Lay on top of the pears and press into the edges of the pan to tuck in. Transfer to the oven and bake for 20-25 mins, until golden and puffed up. Leave to cool for 10-15 mins, then run a knife around the edge and carefully invert onto a serving plate. Remove the spices, then serve warm with ice cream or crème fraîche, if you like.

See more Tart recipes