pear Tarte tatin


Impress your loved ones with this delicious recipe courtesy of Katrina Medina, Sydney Australia’s top celebrated chef (ex Bills) who today creates culinary magic for the kitchen of Sol Botanica, Vaucluse, Sydney.


Ingredients –

50g unsalted butter
4 medium green pears, peeled, halved and cored.
1/2 cup brown sugar
1 sheet good quality puff pastry.


1) Oven 220c/ gas 6
Grease 6cm deep x 20 cm base round cake pan.
Line pan with baking paper

2) Melt butter in frying pan
Add pears and turn both sides until golden brown
Add sugar & cook until dissolved,
Simmer for 2-3 minutes until slightly thickened.

3) Arrange the pears with the core side facing up.
Spoon sugar mixture over the top.
Place the pastry sheet on top of pears, tucking it in at the edges.
Bake for 12/15 mins until puffed and golden brown.
Turn on to plate (carefully).

Add yoghurt or cream..

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