Recipes

Caramelised Pear Tarte Tatin Recipe by Chef Gordon Ramsay

Chef Gordon Ramsay’s Caramelised Pear Tarte Tatin is a stunning French dessert that highlights the natural sweetness of pears. For this recipe, you’ll want to select the finest pears to use in tarte, like Bosc or Anjou, which hold their shape beautifully when cooked. Begin by slicing the pears in half lengthwise and tossing them with lemon juice to prevent browning. In a cast iron skillet, prepare a caramel sauce and arrange the pear halves in a circular pattern.

Next, roll out the pastry and tuck the edges around the pears before baking until the pastry is golden.

Once baked, carefully invert the tart onto a pie dish to reveal the glistening top. For a perfect finish, serve the tart tatin warm with a scoop of vanilla ice cream.

This upside-down tart is not only a feast for the eyes but also a delightful way to enjoy pear tart tatin, impressing guests with its buttery goodness and rich caramel flavor. Allow the tart to let cool slightly before serving, ensuring that the pastry crust remains crisp, making it a classic French dessert to cherish.

Chef Gordon Ramsay's Caramelised Pear Tarte Tatin recipe

Chef Gordon Ramsay Caramelised Pear Tarte Tatin Recipe

Print Recipe Pin Recipe

Ingredients
  

  • 4 ripe pears
  • 100g caster sugar
  • 50g unsalted butter
  • 1 vanilla pod, seeds scraped out
  • 1 star anise
  • 1 cinnamon stick
  • 1 roll of ready-made puff pastry

Instructions
 

  • Preheat your oven to 200°C/gas 6.
  • Peel, quarter and core the pears.
  • Put the sugar into a 20cm ovenproof frying pan to melt over a low heat without stirring.
  • Once the sugar has turned a caramel colour, stir in the butter to make a smooth caramel.
  • Add the vanilla seeds, star anise and cinnamon stick to the pan.

Further Gordon Ramsay Caramelised Pear Tarte Tatin Recipe Instructions

  • organize the pear in the pan, cut side up, then place over a medium heat and cook for 5 minutes.
  • Roll out the puff pastry to 5mm thick and cut out a 24cm circle, using a plate as a guide.
  • Place the pastry over the pears and quickly tuck down the sides with a round-bladed knife.
  • Bake in the preheated oven for about 30 minutes until golden and risen.
  • Let the tarte tatin sit for 5 minutes to allow the caramel to settle, then very carefully turn out onto a large serving plate.

Video Recipe

People Also Ask

What is a Caramelised Pear Tarte Tatin?

This is a delightful french pastry made with caramel and pear splits that are cooked upside down in a buttery pastry crust. Traditionally, it is baked in a cast iron skillet and then inverted onto a plate before serving. The result is a stunning presentation of pear atop a flaky croissant dough base.

What ingredients do I need?

The ingredients for Chef Gordon Ramsay’s dish include ripe pears (such as Bosc or Anjou), puff pastry, sugar, butter, lemon juice, and optional vanilla ice cream for serving. The caramel sauce is typically made by melting sugar and butter together until it turns a rich golden color.

How do I prepare the pears for the tarte tatin?

To prepare the pears to use in tarte tatin, start by peeling them and then split them lengthwise. Remove the core and then toss the pear splits in a mixture of lemon juice to prevent browning. This step helps to preserve the color and texture of the pear during cooking.

What is the best way to cook the pears for the tarte tatin?

For the best results, heat a skillet over medium heat and add butter and sugar to create the caramel. Once the sugar has dissolved and turned golden, carefully arrange the pear halves in the skillet, cut side up. Cook until the pears are tender and the caramel has thickened, about 10-15 minutes.

How do I roll out the pastry?

To roll out the pastry dough, lightly flour your work surface and roll the puff pastry into a circle that is slightly larger than your 10-inch skillet. This will ensure that you have enough dough.

Please rate this recipe

Caramelised Pear Tarte Tatin Recipe by Chef Gordon Ramsay TweetShareSharePin77 Shares
4.62 1 5 39
0 / 5 4.62 39

Your page rank:

Tweet
Share
Share
Pin7
7 Shares

Leave a Reply

7 Shares
Tweet
Share
Share
Pin7