Wine Poached Pear Tarte Tatin
This indulgent tarte tatin is surprisingly simple. Make it to impress guests or as a special treat.
4 pears, peeled, cored and quartered
¼ cup red wine (we love Stoneleigh Wild Valley Pinot Noir)
1 lemon, juice only
½ tsp cinnamon powder
¼ tsp salt
½ cup clover honey (we love Airborne Honey)
2 tbsp butter (we love Anchor)
1 sheet puff pastry, thawed (We love Paneton)
Serve with plain yoghurt (we love Anchor)
We used a Le Creuset Cast Iron Round Skillet to bake the Tarte Tatin.
Preheat oven to 200C.
Melt the butter in a heavy based ovenproof frying pan. Add the lemon juice, honey, salt, cinnamon powder and red wine.
Arrange the pears and simmer for 15 minutes, stirring occasionally, or until most of the red wine has cooked off.
Meanwhile, roll out the puff pastry on a floured board. Use a plate that’s just bigger than the frying pan as a template to cut around it with a knife. Lift the pastry and place it over the frying pan. Tuck the edges of the pastry around the fruit. Poke holes in the pastry with a fork, so steam can escape.
Bake for 30-40 minutes, until the pastry is golden and firm.
Carefully flip onto a plate and serve hot with some plain yoghurt.