Jamie Oliver Vegetarian Pear Tarte

This delicious Vegetarian Pear Tarte Tatin by Jamie Oliver is a simple yet impressive dessert. With tender pears, golden caramel, and crispy puff pastry, it’s a perfect blend of sweet and rich flavors. You can easily adapt it with any pears you have on hand for a quick, tasty treat.

Ingredients Needed

• 5 firm pears, such as Conference or Williams
• 150g (¾ cup) caster sugar
• 4 tablespoons amaretto
• 50g (3½ tbsp) unsalted butter
• 1 orange
• 1 lemon
• 1 vanilla pod
• 2 fresh bay leaves
• 1 handful of flaked almonds
• 1 x 320g (11 oz) sheet ready-rolled puff pastry
• Crème fraîche, to serve

How To Make Vegetarian Pear Tarte

1. Preheat the oven: Preheat the oven to 200ºC/400ºF/gas 6.
2. Prepare the pears: Peel the pears, then halve 2 lengthways and quarter the rest. Use a teaspoon to scoop out the cores and discard the stalks.
3. Make the caramel: Place a 28cm (11-inch) non-stick ovenproof frying pan on medium-high heat. Sprinkle in the sugar in an even layer and pour in 2 tablespoons of amaretto. Cook until lightly golden and bubbling – don’t stir it.
4. Add butter and remaining amaretto: Give the pan a little shake, then chop and dot in the butter, pour in the remaining amaretto, and carefully melt everything together. Don’t stir; gently swirl the pan to combine.
5. Add the pears and flavorings: Add the pears, being careful not to touch the hot caramel. Zest half the orange and half the lemon using a speed-peeler, then add both zest to the pan. Halve the vanilla pod lengthways, scrape out the seeds, and add both pod and seeds to the pan, along with the bay leaves.
6. Poach the pears: Poach the pears in the caramel for about 5 minutes, or until the pears are softened and the syrup has reduced to a golden caramel color.
7. Stir in almonds: Stir in the flaked almonds, then arrange the pears so they’re evenly distributed in the pan.
8. Prepare the pastry: Unroll the puff pastry on its paper. Cut 4cm (1½ inches) of pastry from one of the shorter sides and stick it to one of the longer sides, pressing to seal. Carefully place the pastry over the pears and use a spatula to tuck the excess pastry around the fruit and under itself at the edges, creating little waves.
9. Bake the tart: Bake for 20-25 minutes, or until the pastry is puffed up and golden, with dark caramelized edges (don’t worry if they get very dark—it adds flavor).
10. Flip the tarte tatin: Carefully remove it from the oven, remembering the handle will be hot. Place a large board, platter, or plate over the pan. Using oven gloves, confidently and swiftly flip it over. If it cools too much in the pan, it may stick, so flip while it’s hot.
11. Serve: Drizzle any caramel juices that escape back over the fruit. Serve warm with a dollop of crème fraîche.

Recipe Tips

• Use firm pears: Choose pears that are firm, like Conference or Williams, so they don’t turn mushy during cooking.
• Don’t stir the caramel: When making the caramel, avoid stirring; just gently swirl the pan to prevent it from seizing or burning.
• Work quickly when flipping: Flip the pan while it’s still hot to avoid the tart sticking. Use oven gloves for safety.
• Trim pastry carefully: Trim the pastry to fit the pan and tuck the edges in for a neat, puffed-up finish.
• Serve warm: Serve the tart while warm for the best texture and flavor, topped with a dollop of crème fraîche for extra creaminess.

How To Store Leftovers?

Let the leftover tart cool to room temperature. Once cooled, cover it with plastic wrap or store it in an airtight container. It can be refrigerated for up to 3 days.

Nutrition Facts

Serving Size: 1 serving (approximately 170g

• Calories: 472
• Total Fat: 22g
• Saturated Fat: 10.9g
• Total Carbohydrate: 71.3g
• Dietary Fiber: 5.1g
• Sugars: 41.9g
• Protein: 4.7g

Try More Jamie Oliver Recipes:

• Jamie Oliver Vegetarian Pinto Beans
• Jamie Oliver Vegetarian Spinach & Dill Soup
• Jamie Oliver Vegetarian Eggnog
• Jamie Oliver Vegetarian Ginger Shortbread