Desserts - Pear tart tatin recipes

Author: Gregory Cornelius  

Sweet pears, fragrant warming spices and crisp pastry. Light, golden puff pastry with soft juicy fruit and crisp caramel is a brilliant combination.

Summer strawberry tarte tatin

Summer strawberry tarte tatin
Light, golden puff pastry with soft juicy fruit and crisp caramel is a brilliant combination. Serve with a scoop of ice cream for the perfect contrast to this warm, sticky pud.
Provided by: Jamie Oliver
Total time: 35 minutes
Yields: 6 servings
Number of ingredients: 6
Ingredients:
  • 1 vanilla pod
  • 100 g golden caster sugar
  • 600 g large ripe strawberries
  • 1 x 320 g pack of ready-rolled all-butter puff pastry
  • 70 ml Pimm's
  • vanilla ice cream , to serve
Nutrition:
  • Calories: 340 calories
  • Fat: 15 g fat
  • Saturated Fat: 9.3 g saturated fat
  • Protein: 3.1 g protein
  • Carbohydrate: 42.6 g carbohydrate
  • Sugar: 24.4 g sugar
  • Sodium: 0.2 g salt
  • Fiber: 4.6 g fibre
How to cook:
  1. Preheat the oven to 220ºC/425ºF/gas 7.
  2. Split the vanilla pod lengthways and scrape the seeds into a 28cm non-stick ovenproof frying pan on a medium heat, then throw in the pod, Pimm's and add the sugar.
  3. Cook for 3 minutes, or until you have a thick, golden caramel, then remove from the heat.
  4. Hull the strawberries, adding them to the pan as you go.
  5. Unroll the pastry and lay over the strawberries, then use a wooden spoon to push the edges down inside the pan. Trim off the excess pastry to patch up any little gaps, if needed.
  6. Bake in the middle of the oven for 25 minutes, or until golden and puffed up.
  7. Remove the pan from the oven and very carefully, but confidently, turn the tart out onto a plate or a board slightly bigger than the pan. (Make sure you’re wearing oven gloves!)
  8. Cut into 6 and serve with nice round scoops of vanilla ice cream.
Notes: Jamie Oliver Recipes, Discover Jamie Oliver's collection of tart recipes available online Blackberry Tart | Fruit Recipes | Jamie Oliver Recipes Tart Recipes,

Strawberry Tarte Tatin

Jamie shows you how to make the quickest and most delicious Tarte tatin recipe, celebrating Duration: 4:56

Pear tart tatin

Pear tart tatin
Some dishes need no introduction. Sweet pears, fragrant warming spices and crisp pastry. Heaven.
Provided by: Jennifer McLagan
Total time: 80 minutes
Yields: 6 servings
Cuisine: https://schema.org/VegetarianDiet
Number of ingredients: 7
Ingredients:
  • 125 g caster sugar
  • 40 g unsalted butter , (cold)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 3 large pears
  • 375 g all-butter puff pastry
  • double cream , to serve
Nutrition:
  • Calories: 405 calories
  • Fat: 20 g fat
  • Saturated Fat: 10.5 g saturated fat
  • Protein: 4 g protein
  • Carbohydrate: 55 g carbohydrate
  • Sugar: 31.2 g sugar
  • Sodium: 0 g salt
  • Fiber: 0 g fibre
How to cook:
  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat. Add the sugar and heat to a lovely caramel colour, stirring constantly.
  3. Chop the butter into cubes, then add to the pan with the ginger and cinnamon, and stir to combine.
  4. Peel and core the pears, cut into wedges, then place in the caramel and spoon over the mixture. Turn the heat down and cook for 5 to 10 minutes, or until the pears are just tender and cooked but retain their shape.
  5. Remove from the heat and cool slightly, then arrange the pears prettily in the pan.
  6. Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm).
  7. Carefully place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.
  8. Bake the pie for 30 to 40 minutes, or until the pastry is golden brown and puffed up.
  9. Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve with double cream.
Notes: Easy summer berry desserts, We've chosen 6 of our favourite summer berry recipes where you can swap in a when Eton mess smashes into a pastry tart, look no further!

Croustade (apple tart)

Croustade (apple tart)
This is a Gascon apple pie, and the amazing crust is so unbelievably thin that locals call it a ‘wedding veil’ or ‘nun’s veil’. This spectacular pie keeps well for a day, or even two, and can be reheated.
Provided by: Caroline Conran
Total time: 70 minutes
Yields: 6 servings
Cuisine: https://schema.org/VegetarianDiet
Number of ingredients: 8
Ingredients:
  • 1 kg apples , such as Golden Delicious or Chantecler
  • 100 ml armagnac
  • 55 g unsalted butter
  • 12 sheets of filo pastry (270g)
  • 115 g caster sugar , plus extra for sprinkling
  • 1 teaspoon vanilla sugar or a few drops of vanilla extract
  • 1 lemon
  • 1 small sprig of fresh rosemary
Nutrition:
  • Calories: 303 calories
  • Fat: 10.7 g fat
  • Saturated Fat: 3.3 g saturated fat
  • Protein: 2.1 g protein
  • Carbohydrate: 43.5 g carbohydrate
  • Sugar: 33 g sugar
  • Sodium: 0 g salt
  • Fiber: 0 g fibre
How to cook:
  1. Peel, core and quarter the apples, then thinly slice and place into a bowl. Pour over the armagnac, cover and refrigerate overnight.
  2. Preheat the oven to 190ºC/375ºF/gas 5. Melt the butter, then use a little to brush a loose-based 25cm round flan tin.
  3. Brush a sheet of pastry with the butter and lay it over the bottom of the tin, draping the excess over the sides.
  4. Sprinkle over ½ teaspoon of sugar. Brush a second pastry sheet with butter and lay it at right angles to the first, then sprinkle with sugar.
  5. Repeat the process with more pastry sheets, laying each sheet diagonally, until you have 4 pastry sheets left.
  6. Drain the apple slices, but not too thoroughly as the armagnac flavour is so good, then mix them in a bowl with the remaining sugar and the vanilla. Grate in the lemon zest, then pick and finely chop a few rosemary leaves and stir into the mixture.
  7. Pile the apple slices into the flan tin and spread them out evenly.
  8. Brush the remaining pastry sheets with butter and sprinkle with sugar, as before, then drape over the apples, butter-side down, with each sheet at right angles to the one before it.
  9. Draw the overhanging ends lightly over the top of the pie and arrange them so they stick up as much as possible, like crumpled tissue paper. They should completely cover the top of the pie, forming a light and airy crust. Brush lightly with butter.
  10. Bake for 20 minutes, or until golden, then very loosely cover with a sheet of tin foil. Cook for a further 20 to 25 minutes, or until golden and bubbling.
  11. Allow it to cool slightly in the tin before transferring to a serving plate. If you feel nervous about doing this, serve it from the flan tin.
Notes: Jamie Oliver Recipes, mei-2016 - Discover Jamie Oliver's collection of tart recipes available online today and bake yourself a delicious treat that the whole family can enjoy.

Toffee apple tart

Toffee apple tart
This is a fantastic dessert that I love to make for friends and family as they can’t get enough of it. The combination of toffee and apples is a fairground classic but feel free to try it with pears, bananas, even strawberries – they’re all absolutely delicious!
Provided by: Jamie Oliver
Total time: 180 minutes
Yields: 8 servings
Number of ingredients: 12
Ingredients:
  • SHORTCRUST PASTRY
  • 1 vanilla pod , (optional)
  • 125 g unsalted butter
  • 100 g icing sugar
  • 250 g plain flour
  • ½ a lemon
  • 2 large free-range egg yolks
  • 2 tablespoons cold milk
  • FILLING
  • 2 x 397 g tins of condensed milk , or 2 jars of Merchant Gourmet Dulce de Leche toffee
  • 4 medium cooking apples
  • 2 heaped tablespoons icing sugar
Nutrition:
  • Calories: 666 calories
  • Fat: 25.3 g fat
  • Saturated Fat: 14.6 g saturated fat
  • Protein: 12.8 g protein
  • Carbohydrate: 103.4 g carbohydrate
  • Sugar: 79.4 g sugar
  • Sodium: 0.5 g salt
  • Fiber: 2.2 g fibre
How to cook:
  1. Put the unopened tins of condensed milk in a high-sided pan, covered with water. Bring to the boil, then reduce the heat and simmer for 3 hours with a lid on top. It’s very important to remember to keep checking the pan, as you don’t want it to boil dry – otherwise the tins will explode. It will give you the most amazing toffee. Put the tins to one side and allow to cool.
  2. To make the pastry, score the vanilla pod lengthways (if using), and scape out the seeds (keep the pod for making vanilla sugar).
  3. Cream the butter, icing sugar and a small pinch of sea salt together, then rub in the flour. Add the vanilla seeds, finely grate in the lemon zest and add the egg yolks – you can do all this by hand or in a food processor.
  4. When the mixture looks like coarse breadcrumbs, add the cold milk (or use water).
  5. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll into a large sausage shape – don’t work the pastry too much otherwise it will become elastic and chewy, not flaky and short as you want it to be.
  6. Wrap the dough in clingfilm and place in the fridge to rest for at least 1 hour.
  7. Remove it from the fridge, slice it up and line a 28cm loose-bottomed tart tin. Push the slices together, then tidy up the sides by trimming off any excess. Place the tart mould into the freezer for 1 hour.
  8. Preheat the oven to 180°C/350°F/gas 4, then take the pastry case out of the freezer and bake for 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
  9. Peel and quarter the apples and remove the cores, then finely slice and toss in the icing sugar.
  10. Spread the caramel from both tins over the pastry case. Place the apples on top and pour any remaining juices over.
  11. Bake at the bottom of the oven for 40 minutes, to give you a crisp base and bubbling toffee over the apples. Serve with yoghurt or vanilla ice cream. Beautiful!
Notes: Croustade (apple tart) | Apple recipes, Ingredients · 1 kg apples , such as Golden Delicious or Chantecler · 100 ml armagnac · 55 g unsalted butter · 12 sheets of filo pastry (270g) · 115 g caster sugar ,
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