Pear and Lime Tarte Tatin

A twist on a French classic! Shake-up the traditional Tarte Tatin with the addition of juicy pears and fresh lime.

INGREDIENTS

3-4 medium pears (enough halves to fill your pan), peeled, halved, and core removed

50g butter

60g sugar

One lime, skin zested, and juice squeezed

250g ready-made puff pastry sheets cut into a disc with a diameter of 32cm and about 1/2cm thick (kept on a plate in the fridge).

METHOD

Preheat the oven to 180˚C.

Melt the butter in the Tatin pan over medium heat. Add the pear halves and cook on both sides until slightly brown. Next, add the sugar, lime juice, and zest and toss to mix until the sugar starts to melt and caramelise.

Take the pan off the heat and set it aside for 10 minutes. Make sure that the pear halves are level with the curved side down. Take the pastry out of the fridge and place it over the fruit. Use the back of a spoon to tuck the pastry edges in all around the pan, keeping it completely flat on top.

Place in the oven and bake for 30 minutes.

Once completely baked, remove the Tatin pan from the oven and immediately place it over medium heat on the stovetop. Gently rotate the pan over the heat to spread the caramel and loosen the fruit and pastry. Once you are sure that the fruit has detached from the base of the pan, invert a plate over the pan and swiftly flip the lot over. Be mindful that the hot caramel does not dribble out on your wrist!

Serve hot with cream or ice cream.

Recipe and image by Franck Dangereux.