The Pear Tart Tatin was super easy and delcious. I would cook it in alot less water next time and probably add some more lemon rind and something else to flavour it. But I managed not to stew the pears and they kept there shape nicely. The pastry was lovely and gooey under the pears but was nice and crispy on the bottom. The second time I made this I took the pears out of the pan before placing them back neatly (shown in one of the photos below).
Pear Tart Tatin
3 firm brown skinned pears, sliced
1/2 cup water
1/4 cup raw sugar
1/4 cup caster sugar
3 Tablespoons brown sugar
4 pieces lemon zest
A knob of butter
1 sheet ready-rolled puff pastry
Preheat the oven to 180°C.
Place the pears, sugar, lemon zest and water into a large ovenproof fry pan.
Cook the pears over a medium heat for 10 minutes and then reduce to heat to a simmer for another 10 minutes to reduce the syrup further.
Remove the lemon zest and stir in the butter. At this point you can just leave the pears as they are or take them out and put them back in neatly.
Cover the pears with a sheet of puff pastry and tuck the edges into the sides of the pan.
Cook for 20-30 minutes until golden brown and puffy.
Turn out onto a plate and serve with ice-cream. This is easiest done by placing a large plate over the fry pan and quickly flipping it over.
NB: You can also add a teaspoon of cinnamon and a teaspoon of vanilla essence. I’m not sure if the measurements of sugar and water are exact, I just guess. If you make it too runny just drain of some of the syrup before you put it in the oven then pour in over the tart when you’ve turned it out.