Get your mouth watering with this delicious pear and plum tarte tatin – A perfect pud for a Sunday feast with family and friends!
- 1 sheet puff pastry
- 4 tbsp. salted butter
- 4 tbsp. granulated sugar
- 2 pears & 3 plums, peeled and sliced
- A sprinkle of cinnamon
On a lightly floured surface, roll puff pastry and trim to fit the size of the pan you will be using for the tart. Wrap in plastic wrap and refrigerate until ready to use.
Heat pan in a medium heat and melt the butter. Sprinkle the sugar evenly over the melted butter and cook, stirring occasionally until the mixture is a pale amber color. Remove pan from the heat of the oven. Place pear and plum quarters in the pan, on their sides, laying from the outer edge in. Fit in as many as possible.
Set pan back into the oven and cook until the pears become a golden brown (10-15 minutes). Feel free to lift one out of the pan to check its colour. Flip over each pear and plum so the cooked edge faces up and the uncooked edge is face down in the caramel. Continue to cook until the caramel that bubbles up between the pear and plum pieces is dark amber (8-10 more minutes).
Grab trimmed puff pastry from the fridge. Cut 4 slits in the pastry to allow steam to escape. Remove pan from the oven and lay pastry over the fruit. Place into preheated oven and bake 20 minutes, or until pastry is golden brown.
Carefully remove pan from oven and immediately invert onto a cooling rack. If desired, place a baking sheet under the cooling rack to catch any drips.
Serve warm with a sprinkling of cinnamon and a bit of cheeky cream!