Pear & Blackberry Tarte Tatin
We like to serve this pudding just warm and with a lightly spiced vanilla and kefir yoghurt.
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(SERVES 6-8)
TARTE TATIN
5 pears, peeled, cut in half and cores removed
50g butter
50g runny honey
50g caster sugar
1 sprig rosemary
1 large cinnamon quill
1 sheet of puff pastry
SPICED VANILLA & KEFIR YOGHURT
100g natural yoghurt
70g milk kefir
1⁄4 tsp vanilla extract
generous pinch ground cinnamon
drizzle of honey
Pre-heat the oven to 180°C.
Prepare the pears and set aside.
Put the butter, honey, sugar, rosemary and cinnamon stick into an oven proof pan (roughly 26cm/10” in diameter). Melt over a high heat until just beginning to bubble.
Place the pears into the pan and simmer gently for 5-6 minutes, turning every now and then and spooning over the caramel regularly as you go. When the pears are just beginning to soften, remove the rosemary and cinnamon and arrange the pears very tightly and with the cut sides facing upwards. Squash the blackberries a little and arrange evenly among the gaps.
Roll the puff pastry out so that it is roughly 3mm thick and cut into a circle just larger than the pan. Place the pastry over the pan and using a knife, tuck the edges neatly down the sides. Prick a hole in the top of the pastry and bake in the oven for 30-40 minutes or until crisp and golden.
Remove from the oven and set aside to cool for a good 15 minutes before flipping onto a plate or board ready to serve.
To make the spiced vanilla and kefir yoghurt, simply stir all of the ingredients together in a bowl until thoroughly combined before spooning generously over slices of the tarte tatin.
