Pear and rosemary tatin
Featured in the final episode of James’ French Adventure this sweet treat is an oldie but a goodie. James has tweaked this classic French recipe by exchanging apples for pears.
Ingredients
- 300g ready rolled puff pastry
- 8 pears, peeled, cores removed cut in half
- 1 vanilla pod, split and seeds removed
- 150g caster sugar
- 2 sprigs rosemary
- 1 lemon, halved
- 500ml vanilla ice cream to serve
Method
Preheat the oven to 200C/400F/Gas 6.
Place the pears, 25g of the sugar, vanilla seeds and lemon into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 5 minutes, or until the pears are just tender. Remove from the heat and allow them to cool in the pan. Drain the pears and pat dry.
Heat the remaining sugar in a 24cm frying pan over a low heat until it has caramelised. Add the butter and then the rosemary to the pan and lay the pears in a tight circle on top of the sauce.
Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan and gently dock it with a knife, which will stop the tatin having a soggy bottom.
Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears.
Transfer to the oven to bake for 20 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes. Warm on a stove on a gentle heat for 2-3 minutes to release the caramel.
To serve, place a plate over the top of the pan and flip the pear tatin over. Slice into wedges and top each slice with a scoop of vanilla ice cream.
Ingredients
- 300g ready rolled puff pastry
- 8 pears, peeled, cores removed cut in half
- 1 vanilla pod, split and seeds removed
- 150g caster sugar
- 2 sprigs rosemary
- 1 lemon, halved
- 500ml vanilla ice cream to serve
Method
Preheat the oven to 200C/400F/Gas 6.
Place the pears, 25g of the sugar, vanilla seeds and lemon into a saucepan. Fill the saucepan with enough water to just cover the pears. Heat the pears over a gentle heat until the mixture is simmering. Simmer for 5 minutes, or until the pears are just tender. Remove from the heat and allow them to cool in the pan. Drain the pears and pat dry.
Heat the remaining sugar in a 24cm frying pan over a low heat until it has caramelised. Add the butter and then the rosemary to the pan and lay the pears in a tight circle on top of the sauce.
Roll the chilled pastry out onto a floured surface to a 0.5cm/¼in thickness. Cut the pastry into a circle slightly larger than the frying pan and gently dock it with a knife, which will stop the tatin having a soggy bottom.
Place the pastry circle over the pears, tucking the edges of the pastry inside the pan to surround the pears.
Transfer to the oven to bake for 20 minutes, or until the pastry is risen and golden-brown and cooked through. Once cooked, remove the pear tatin from the oven and set aside to cool for 5-10 minutes. Warm on a stove on a gentle heat for 2-3 minutes to release the caramel.
To serve, place a plate over the top of the pan and flip the pear tatin over. Slice into wedges and top each slice with a scoop of vanilla ice cream.
This recipe is from the book:
James Martin’s French Adventure
“Some thirty years since Floyd on France first screened, the chance to follow in his footsteps and, to return to the places that have shaped my own life and career was too good to resist. I hope this book will give you a small taste of what I learnt and the things I discovered on my French adventure, and that you’ll enjoy the trip as much as I did!”
- James
- James
