Pear and pecan tarte tatin

Pear and pecan tarte tatin

This delicious tarte tatin recipe using our beautiful Quebec pears is perfect for autumn!

Ingredients

shortcrust pastry (2 rolls)
  • 430 ml (1 ¾ cups) flour
  • 2.5 ml (½ teaspoon) salt
  • 155 ml (10 tablespoons) soft butter, very cold, cut into pieces
  • 30 ml (2 tablespoons. tablespoons) vegetable shortening, very cold, cut into pieces
  • 60 to 75 ml (¼ cup to ⅓ cup) ice water

 

filling
  • 5 firm pears, peeled, halved and seeded
  • 30 ml (2 tablespoons) unsalted butter
  • 75 ml (1/3 cup) brown sugar
  • 125 ml (1/2 cup) pecan halves, toasted

Preparation

  1. Preheat the oven to 350°F (180°C).
shortcrust pastry
  1. Place the flour and salt in the bowl of a food processor. Pulse for a second to blend.
  2. Add the butter and shortening. Pulse intermittently for a few seconds until the mixture has a coarse, grainy texture.

  3. Add 60 ml (¼ cup) ice water. Mix intermittently and add a little water if necessary until a ball begins to form. Remove the dough. Form a ball with your hands. Dust with flour and wrap the dough in plastic wrap. Leave to rest in the fridge for about an hour.

     

filling
  1. In a 20 cm (8 in) ovenproof pan, caramelise the pears on all sides in the butter and brown sugar. The longer the pears are cooked, the more fragile they will be. Add the pecans and mix well. All the pears should be domed side down. Remove from the heat and set aside.
  2. Roll out half the pastry into a circle slightly larger than the diameter of the pan. Freeze the rest of the pastry for another use. Place the pastry on the pears. Tuck the edges between the pears and the rim of the pan. Bake in the lower part of the oven for around 30 minutes.
  3. Leave to rest for 5 minutes. Turn out onto a serving plate. Serve immediately. Excellent with homemade caramel.
Preparation
20 minutes
Cooking
40 minutes
Servings
8 portions
Category
Desserts and snacks
Recipe by
Ricardo