Now you might have seen a pineapple tarte tatin recipe if you’ve scrolled through the dessert pages of my blog. So you’ll know that I like my pastry and I love tarte tatins!
I especially like pairing them up with spices, so the pineapple was elevated with chilli and this caramelised pear tarte tatin is taken to a new level with the addition of Star Anise and Cinnamon.
Why mess with a Tarte Tatin?
Well it’s not messing really – it’s just adding a little twist to it, I mean, when we cook, we’re always looking for ways to make dishes better, right? I agree that a classic tarte tatin is already delicious but I assure you I wouldn’t have added the cinnamon and star anise unless I thought it really made it better.
That said, there are other spices that may have worked better – maybe cardamom or fennel, to name two!
I think the main thing is that you shouldn’t be afraid to experiment in the kitchen – you know, I may add walnuts next time. Sounds like it could be a winner!
I’m guessing not many of you will be familiar with kithul, but you’ll totally get it when I tell you it’s kind of like maple syrup! Except it’s from Sri Lanka! Yes it’s from my motherland, and it’s mighty fine. So it’s a goldeny syrup made from the sap of the kithul tree. And what’s more it’s native to Sri Lanka! Why don’t you read more by checking out the Kinbula Kithul website, which is where I got my kithul from (as there are not many places that sell it in the UK, if any!). I’ve also used it as a key ingredient in this cheesecake!
Any Tips for my Spiced Caramelised Pear Tarte Tatin?
The main tip would be to use ripe, but firm pears. I used Green Williams pears which were sourced from Ocado. I have tried conference pears with this but have found that the ripe ones are often too soft for a tarte tatin. Do you own research, but please know that if the pears are not ripe enough, they might need longer in the oven to get them soft enough.
The other thing to note is that you definitely need oven gloves foro this – I use silicone ones which have been amazing. I use mitts and when I take the pan out of the oven and lay it on the stove, I ALWAYS put my mitt over the top of the handle. This is so that when I need to lift the pan two minutes later, I remember to put the gloves on before gripping the pan.
The amount of times I’ve held the handle without using gloves is too many to remember and the result is not worth going into detail over, but I don’t think you need telling! Find a way to remember and stick to it!
Ok, are we good? Let’s get to it then!!
My Stunning Spiced Caramelised Pear Tarte Tatin!
- 60 g butter
- 30 g caster sugar
- 1 tbsp maple syrup or Sri Lankan kithul
- 2-3 pears
- 320 g ready rolled puff pastry
- 2-3 star anise
- 1 stick Sri Lankan cinnamon can use Chinese cinnamon if Sri Lankan is not available
- 1 egg, beaten
- Pre heat the oven to 200°C (180°C fan).
- Peel and halve the pears and then remove their cores.
- Meanwhile heat the butter, sugar and kithul in a 20cm ovenproof frying pan. Add the cinnamon and star anise and allow to simmer.
- Once the mixture starts to brown and form a golden caramel colour, remove from the heat. Discard the cinnamon but keep the star anise.
- Add the pear halves and toss in the caramel with tongs so that they are coated (careful as the caramel will be extremely hot). Arrange the pears flat side up.
- Unroll the ready rolled puff pastry, and cut out a circle roughly 2 cms larger than the 20cm pan.
- Carefully place the pastry circle over the pan, tucking in the edges around the pears.
- Prick the pastry all over with a fork and brush with the beaten egg.
- Transfer the pan to the oven and cook for 25-35 minutes or until the pastry is puffed up, golden and crisp.
- Remove the pan from the oven (take care as the handle will be hot), leave to cool for 2 minutes.
- Place a large plate over the top of the pan and flip the pan over carefully onto the plate. Be extra careful as the caramel will be extremely hot and the juices may escape onto your hands! Wear oven gloves preferably.
- Spoon any leftover caramel on top of the dessert and serve immediately with ice cream or double cream!
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