Pear tarte tatin with brown sugar mascarpone

With a buttery base, rich fillings, caramelised fruits and lashings of syrup, this sweet tart is in a class of its own.

         

Australian Good Taste

Source Australian Good Taste - July 2010 , Page 86
Recipe by Chrissy Freer

Photography by Brett Stevens

• Ingredients

• 2 tbs water
• 155g (3/4 cup) caster sugar
• 4 large pears, peeled, cored, quartered
• 1 tbs fresh lemon juice
• 1 tbs melted butter
• 1 tsp vanilla essence
• 1 sheet (25 x 25cm) frozen butter puff pastry, just thawed

Brown sugar mascarpone

• 250g mascarpone
• 2 tbs brown sugar

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• Method

1. Step 1
   Place the water and 100g (1/2 cup) of sugar in a 20cm (base measurement) ovenproof non-stick frying pan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Simmer, without stirring, for 6-7 minutes or until the syrup is light golden. Remove from heat.
2. Step 2
   Combine the pear, lemon juice, butter, vanilla and remaining sugar in a bowl. Arrange the pear, cut side up and slightly overlapping, in the frying pan. Cook over medium-low heat for 6-7 minutes or until the pear starts to soften. Set aside to cool completely.
3. Step 3
   Preheat oven to 200ºC. Cut a disc from the pastry, slightly larger than the top of the pan. Place over the pear. Tuck in the edges. Bake for 30 minutes or until the pastry is crisp and golden. Set aside for 10 minutes to cool.
4. Step 4
   Meanwhile, to make the brown sugar mascarpone, place the mascarpone in a bowl. Add the sugar and stir to create a swirled effect.
5. Step 5            
   Turn the tart onto a serving plate. Serve with brown sugar mascarpone.

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