Winter Pear, Pecan & Maple Tarte
Winter Pear Pecan & Maple Tarte
1 pkt. Sweet pastry from Igloo
225g/8oz plain flour – sieved
½ tsp baking powder
½ tsp vanilla essence
25g/1oz caster sugar
2 egg yolks
4-6 Pears – peeled, cored and quartered
50 gms. (2 oz) Pecan nuts
2 dsp. Maple syrup
110g/4oz caster sugar
Place the flour, baking powder, vanilla essence, butter, sugar and egg yolks in a food processor and whiz for approximately 2 minutes until all the ingredients bind together. Alternatively, this pastry can be made by hand. Place the flour and baking powder in a bowl, cut and rub in the butter, then add the sugar, vanilla essence and egg yolks. Mix well until the pastry comes together to form a dough. Wrap the pastry in cling-film and rest in the fridge for 15-30 minutes.
Mix the butter and sugar in an oven-proof frying pan or tarte Tatin dish until the mixture starts to caramelise. Peel and quarter the pears and place the rounded side down on top of the mixture in a circular pattern. Sprinkle with nuts and Maple syrup and cook for 2 minutes until the pears are golden in colour and the sugar has turned to caramel. Remove from the heat.
Roll out the pastry to fit the size of the tarte Tatin dish and lay it over the top of the pears, tucking any excess pastry tightly around the apples. Place the tarte Tatin in the oven @ 200°C/gas mark 6 for 10-12 minutes, then reduce the heat to 180°C/gas mark 4 for a further 10 minutes or until the pastry is golden and has risen slightly.
Remove from the oven and leave to cool slightly. Using a knife, loosen the pastry around the edge of the dish and place a plate on top of it. Quickly turn upside down so that tarte Tatin is flipped onto the plate. Serve immediately.