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March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME

Pear tarte tatin

Servings: 4-6

Ingredients

Good quality all-butter puff pastry
3 ripe but firm Forelle pears
3 tbsp butter
½ cup caster sugar
3 tbsp Poire Williams (pear brandy)
1 tsp NOMU Vanilla Extract
1 tsp NOMU Sweet Rub
Double thick cream or vanilla ice cream, to serve

Directions

Preheat the oven to 220°C and keep aside a 20cm ovenproof frying pan.

Roll out the puff pastry and cut a circle that is slightly bigger than your pan. Place the circle in the fridge until you are ready to use it.

Slice the pears in half. You can remove the core, but we think they look great whole! Heat half the butter in another frying pan and gently fry the pears until golden brown. Remove and set aside.

Place the sugar in the clean 20cm ovenproof pan. Add the Poire Williams and cook over medium heat, without stirring, until you have a beautiful golden brown caramel. Stir in the Vanilla and Sweet Rub, then dot the remaining butter in small blobs around the pan. Place the pears, cut side down onto the caramel. Remove from the heat and place the pastry circle over the pears in the pan, tucking the edges down the inside of the pan.

Place in the oven for 30 minutes or until golden brown and puffed up. Place a plate over the pan and quickly but carefully, flip the pan over to invert the tart onto the plate.

Serve immediately with double cream or homemade vanilla bean ice cream.

Ingredients

Good quality all-butter puff pastry
3 ripe but firm Forelle pears
3 tbsp butter
½ cup caster sugar
3 tbsp Poire Williams (pear brandy)
1 tsp NOMU Vanilla Extract
1 tsp NOMU Sweet Rub
Double thick cream or vanilla ice cream, to serve

Directions

Preheat the oven to 220°C and keep aside a 20cm ovenproof frying pan.

Roll out the puff pastry and cut a circle that is slightly bigger than your pan. Place the circle in the fridge until you are ready to use it.

Slice the pears in half. You can remove the core, but we think they look great whole! Heat half the butter in another frying pan and gently fry the pears until golden brown. Remove and set aside.

Place the sugar in the clean 20cm ovenproof pan. Add the Poire Williams and cook over medium heat, without stirring, until you have a beautiful golden brown caramel. Stir in the Vanilla and Sweet Rub, then dot the remaining butter in small blobs around the pan. Place the pears, cut side down onto the caramel. Remove from the heat and place the pastry circle over the pears in the pan, tucking the edges down the inside of the pan.

Place in the oven for 30 minutes or until golden brown and puffed up. Place a plate over the pan and quickly but carefully, flip the pan over to invert the tart onto the plate.

Serve immediately with double cream or homemade vanilla bean ice cream.

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