James Martin Pear Tarte Tatin

James Martin’s Pear Tarte Tatin is a luscious treat blending caramelized pears, vanilla, and rosemary atop golden puff pastry to create a symphony of flavors and textures ready in just one hour!

Try More James Martin Recipes:

• James Martin Black Forest Roulade
• James Martin Spanish Cheesecake Recipe
• James Martin Chocolate Chip Muffins

🤎 Why You’ll Love This Pear Tarte Tatin Recipe:

• Aromatic Charm: Vanilla and rosemary add a delightful fragrance.
• Flaky Bliss: Golden puff pastry offers a satisfying crunch.
• Effortless Elegance: Stunning presentation with minimal effort.
• Sweet Craving Solved: A perfect, satisfying dessert finale.

❓ What Is James Martin’s Pear Tarte Tatin Recipe?

James Martin’s Pear Tarte Tatin is a delightful sweet treat that combines caramelized pears, vanilla, and rosemary with flaky puff pastry for a balanced combination of flavors and textures.

🍐 James Martin Pear Tarte Tatin Ingredients

• 300g ready rolled puff pastry
• 8 pears, peeled, cores removed cut in half
• 1 vanilla pod, split, and seeds removed
• 150g caster sugar
• 2 sprigs rosemary
• 1 lemon, halved
• 500ml vanilla ice cream to serve

🥧 How To Make James Martin Pear Tarte Tatin

1. Set the oven temperature to 200°C (400°F; Gas 6).
2. In a saucepan, combine the pears, 25g of sugar, vanilla seeds, and lemon. Just cover the pears with water in the saucepan.
3. Simmer the pears in the mixture while stirring occasionally. Allow the pears to soften slightly, about 5 minutes, by simmering.
4. Take them off the heat and let them cool down in the pan. Leave the pears to drain and pat dry.
5. In a 24-centimeter frying pan, caramelize the remaining sugar over low heat. Toss in the rosemary and butter, then arrange the pears in a neat circle over the sauce.
6. Roll out the chilled pastry to a thickness of 0.5cm/¼in on a floured surface.
7. Gently dock the pastry with a knife after cutting it into a circle that is slightly bigger than the frying pan; this will prevent the tint from having a soggy bottom.
8. Arrange the pear halves in the center of the pastry circle, and then tuck the pastry’s edges under the pan to form a tight seal.
9. Bake the pastry for 20 minutes, or until it has risen, turned golden brown, and is thoroughly cooked.
10. Let the pear tatin cool for 5 to 10 minutes after taking it out of the oven. Gently warm over low heat for 2 to 3 minutes to melt the caramel.

💭 Recipe Tips

• Ensure pears are ripe but firm for ideal texture after baking.
• Watch the pear simmer; 5 minutes of softening ensures a delicate bite.
• Low-heat caramelization prevents bitterness, while rosemary infuses a subtle herbal note.
• Dock the pastry to prevent sogginess, achieving a golden, flaky crust.

🍨 What Goes Well With Pear Tarte Tatin?

Excellent accompaniments to Pear Tarte Tatin include vanilla ice cream, whipped cream, caramel sauce, crème anglaise, fresh berries, cherry compote, and crème brûlée.

🎚 How To Store Leftovers Pear Tarte Tatin?

• In The Fridge: Leftover pear tarte tatin can be refrigerated for up to 2 days if kept in a tightly sealed container.
• In The Freezer: Leftover pear tarte tatin can be frozen for up to 2 months after wrapping it in plastic and keeping it in a freezer-safe bag. Allow to thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Pear Tarte Tatin?

• Oven: Set the oven temperature to 350°F then arrange pear tarte tatin slices in a baking pan and heat for about 10 to 12 minutes.
• Microwave: Spread pear tarte tatin slices in a microwave-safe dish and heat for 20 to 30-second intervals until it’s warmed.

FAQs

Try More James Martin Recipes:

• James Martin Double Chocolate Brownies
• James Martin Lemon Curd Roulade
• James Martin Rhubarb Crumble

James Martin Pear Tarte Tatin Nutrition Facts

Amount Per Serving

• Calories 289
• Total Fat 10.2 g
• Saturated Fat 5.2g
• Cholesterol 25.3mg
• Sodium 348.5mg
• Potassium 150.0mg
• Total Carbohydrate 45.3g
• Dietary Fiber 2.4g
• Sugars 21.2g
• Protein 2.1g