Reduce the oven temperature to 180☌/gas mark 4 and cook for a further 20–30 minutes or until the fruit is tender and the frangipane is set in the centre and nicely golden.ġ3. Bake the tart for 10–15 minutes until the pastry is beginning to brown.ġ2. Increase the oven temperature to 200☌/gas mark 6. Fill in all the spaces with the cranberries.ġ1. Drain the pears well and cut them crosswise into very thin slices, then arrange the sliced pears around the tart on the frangipane pointed ends towards the centre. Pour the frangipane into the pastry case, spreading it evenly.ġ0. Stir in the almonds and flour and then add the kirsch. Gradually add the egg and egg yolk, beating well after each addition. Cream the butter, gradually beat in the sugar and continue beating until the mixture is light and soft.ĩ. Roll out the pastry, line a 23cm diameter flan ring or tart tin with a removable base, prick lightly with a fork, flute the edge and chill for about 10 minutes until firm. Bring to the boil and simmer for 15–20 minutes until the pears are just soft. Put the pear halves into the syrup, cut-side uppermost, add the lemon juice, cover with a paper lid and the lid of the saucepan. Meanwhile, peel the pears thinly, cut in half and core carefully with a melon baller or a teaspoon, keeping a good shape.Ħ. Bring the sugar and 600ml water to the boil with the strips of lemon peel in a non-reactive saucepan.ĥ. This will make the pastry much less elastic and easier to roll.Ĥ. Cover the pastry with clingfilm and transfer to the fridge to rest for at least 15 minutes or 30 minutes if possible. The drier and more difficult-to- handle pastry the crisper, shorter crust it will give.ģ. This way you can judge more accurately if you need a few more drops of liquid. Take a fork or knife and add just enough liquid to bring the pastry together, then discard the fork and collect the pastry into a ball with your hands. When the mixture looks like coarse breadcrumbs,Ģ. Sift the flour and salt into a bowl, cut the butter into cubes and rub into the flour with the fingertips. – A couple of strips of lemon peel and freshly squeezed juice of 1/2 lemonġ. The cranberries make the tart look festive. I’ve used both fresh and dried cranberries in this recipe, both are good. Splash in a little kirsch if you are using pears (calvados would be better with apples). It is wonderful served warm but is also very good cold and it keeps for several days. Serve warm with crème fraîche or vanilla ice cream.This tart recipe looks mighty. Remove from the heat and leave the tarte Tatin in the pan for 10-15 minutes before confidently turning it out on to a wide serving plate or board.Transfer the pan to the oven and bake for around 20-25 minutes, until the pastry is golden and it is looking sticky at the edges. Drape it over the pears and tuck the excess in around the edges, so that they are fully encased. Roll the pastry out to a rough circle that’s a few centimeters bigger than the pan, about 3mm thick.The pears should all be cut side up now poke the spices underneath the pears. You should start to smell the caramel strongly, but don’t let it burn. You want them slightly softened and starting to caramelise but not cooked too much yet. Tightly fit the pears in the pan, cut side down, and cook over a high heat for four minutes, then carefully turn them over and cook for a further four minutes.It’s ready when it has reduced somewhat: if you drizzle some on a plate and leave it briefly to cool, you should be able to run your finger through and leave a clear line. This should take around five to 10 minutes. Let it bubble up then carefully swirl the pan, and repeat. Place on a high heat, and swirl the pan to melt the sugar, until you have a deep caramel. Cut the butter into cubes and place in a 20-22cm ovenproof frying pan along with the caster sugar, red wine, clementine zest, star anise, cinnamon stick and cloves.Peel the pears, cut in half lengthways and remove the core.Preheat the oven to 240C/220C fan/gas mark 8.Crème fraîche, or vanilla ice cream, to serve.Finely grated zest of 1 small clementine.Prep time: 20 minutes | Cooking time: 40-45 minutes SERVES Our Christmas cake has been maturing for several weeks now, but for me it’s not a festive feast without a hot pud, and this stunning tarte Tatin is my current obsession.
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