Pear and Fennel Tarte Tatin

How to make Pear and Fennel Tarte Tatin Recipe - To shake things up completely, I’ve used Smoked Paprika and Black Sesame Seed Puff Pastry here instead of plain puff pastry. The sweet smokiness of the paprika gives a gentle warming after-taste as you experience the lovely pear and fennel infused caramel topping. Vanilla bean ice cream is a perfect it with this.

MAKES A 20CM TART, SERVING 8 PEOPLE

PASTRY:
¾ quantity of Smoked Paprika and Black Sesame Seed Puff Pastry

PEAR, FENNEL AND CARAMEL GLAZE:
6 medium-sized ripe pears
100g unsalted butter, softened
220g caster sugar
1 tbsp fennel seeds, lightly
bruised to release the flavour

Method:
Make Smoked Paprika and Black Sesame Seed Puff Pastry the day before and store wrapped in the refrigerator. Remove the pastry from the refrigerator and allow to sit for 20 minutes at room temperature before using. On a lightly floured surface, roll out the puff pastry to 4–5mm thick then, using a sharp knife, cut out a circle (the size will depend on the size of your ovenproof frying pan). Fold the pastry in half and then in half again to make a quarter, wrap in plastic wrap and place in the refrigerator.

Peel and core pears, then cut each one into quarters. In a bowl, mix together the softened butter and sugar to form a soft batter-like consistency.

Evenly coat the bottom of a 20cm ovenproof frying pan (or large, heavy-based, round baking dish) with the softened butter and sugar mixture. Sprinkle the fennel seeds evenly over the mixture, then place the pear quarters on top, round-side down, in a circular pattern, starting from the outside first and working your way into the middle.

Place the frying pan over a low heat to allow the butter and sugar mixture to dissolve and start to bubble. Shake the pan very gently to ensure even cooking. When the caramel syrup is simmering evenly, turn up the heat, and cook for 5–8 minutes or until the pears are tender and the caramel syrup has thickened and turned goldenbrown.
Occasionally, gently shake the pan to ensure even cooking. Remove the frying pan from direct heat and allow to cool for 5 minutes.

Place the pre-rolled puff pastry circle on top of the pears, tucking the edges of the pastry inside the rim of the frying pan or dish. Prick with a fork or knife several times to allow the steam to escape and prevent the pastry from doming.

Place the frying pan or dish into a preheated 220°C oven and bake for 10 minutes. Reduce the heat to 200°C and bake for a further 20–25 minutes or until the pastry is golden-brown and cooked through.

Carefully remove the baked tart from the oven and allow to cool for 3–4 minutes. Place a large, flat serving plate on top of the pastry and then, holding the plate and the pan firmly together, flip and invert so the plate is now on the bottom and the frying pan is on the top. Carefully remove the frying pan. Take extreme care when doing this, as the caramel syrup will still be runny and very hot. Allow to cool slightly before cutting into eight wedges.

Pear and Fennel Tarte Tatin