Pear and Pistachio Tarte Tatin
This classic French tart, based on my mother’s recipe, is jazzed up with a sprinkle of pistachios.
|Preparation Time:||30 minutes|
|Cooking time:||30 minutes|
- 1 1/2 cups plain flour
- 250g chilled butter, cubed
- 1/4 cup cold water
- 6 pears or green apples, peeled, halved and cored
- 1/2 cup sugar
- 1/3 cup water, extra
- 1 tablespoon lemon juice
- 2 tablespoons chopped pistachios
- double cream, for serving
Blend flour and 200g butter in a food processor until fine crumbs form. Add cold water and blend briefly until dough just comes together. Roll out on a floured surface or between sheets of baking paper into a circle large enough to fit a round 25cm ovenproof flan dish and refrigerate. Arrange pears, cut side up, in the base of the flan dish. Heat sugar and extra water in a heavy based saucepan, stirring until dissolved then bring to the boil, without stirring, until a light golden toffee colour. Stir in lemon juice and remaining butter until melted. Pour immediately over pears in dish and cover with pastry, trimming and tucking in edges as needed. Bake at 200°C for 25-30 minutes or until golden brown. Allow to cool and carefully turn upside-down onto serving dish (use one with a lip so the toffee juices don’t escape). Sprinkle with pistachios and serve with cream.