Food & Drink

Spiced Pear Tatin with Parmigiano-Reggiano Cheese Puff Pastry

Serves 6

Ingredients:
6 large firm Forelle or Comice pears
1 tbsp. lemon juice
25g unsalted butter
25g demerara sugar
1 tbsp. orange zest
½ tsp ground nutmeg
½ tsp ground cinnamon
350g ready made puff pastry
150g Parmigiano Reggiano
Chantilly or clotted cream to serve

Preparation:
Preheat the oven to 200^oC.

Peel, halve and de-seed the pears, cut each pear into quarters and toss in the lemon juice.

Melt the butter in a pan and add the sugar, orange rind, nutmeg and cinnamon. As the butter starts to sizzle add the pears and cook over a medium heat for 10 minutes or util the pears have started to caramelise.

Roll out the pastry on a lightly floured surface and sprinkle the cheese over the top. Fold the pastry and re roll into a 22.5cm/10in circle.

Transfer the pears to a shallow metal baking dish, measuring 20cm/9in diameter. Pour the excess caramelised butter over the pears and then lift the pastry on top.

Crimp the pastry edges into the pears and make a couple of slits in the surface. Bake on a baking sheet for 30 minutes.

Remove from the oven and allow the tart to cool for a few minutes. Invert onto a serving plate and serve with clotted or Chantilly cream.

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