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Enjoy a tasty pear tarte tatin

<div class="article-body"> <p>Here’s another French classic that has made it onto our favourites list. A traditional tarte tatin is made with apples, but I’ve gone for pears here, although poached quinces would work wonderfully too. You could, of course, use apples – my favourites are granny smiths. </p> <p><strong>Serves: </strong>4</p> <p><strong>Ingredients</strong></p> <p><strong>Baked pears</strong></p> <ul> <li>4 small pears</li> <li>110g (½ cup) caster sugar</li> <li>20g unsalted butter</li> <li>1 vanilla bean, halved lengthways and seeds scraped</li> <li>2 tablespoons brandy</li> <li>100g caster sugar</li> <li>100ml brandy</li> <li>1 vanilla bean, halved lengthways and seeds scraped</li> <li>50g unsalted butter, cubed</li> <li>1 sheet ready-rolled puff pastry</li> <li>Cream or ice-cream, to serve</li> </ul> <p><strong>Directions</strong></p> <ol> <li>To make the baked pears, preheat the oven to 160°C. Butter an ovenproof dish that will fit the pears snugly.</li> <li>Peel, quarter and core the pears. Arrange the pears in the dish. Sprinkle the sugar over the pears, then dot with a little butter and some of the vanilla seeds. Pour in the brandy and cover with baking paper and foil. Bake for 1½–2 hours, or until the pears are soft and light golden brown. Remove and set aside.</li> <li>Increase the oven to 190°C. You will need an ovenproof frying pan to cook the tart. Put the pan over medium heat and add the sugar, brandy, vanilla seeds and bean. Let the sugar dissolve and cook until the mixture forms a light caramel.</li> <li>Add the baked pears, arranging them neatly in the pan, and cook for about 5 minutes, shaking the pan gently to make sure the pears aren’t catching on the base. Dot with the cubed butter, then lay the pastry over the top. Using a wooden spoon, tuck the pastry edge down around the pears, taking care not to touch the caramel, as it is very hot.</li> <li>Bake for 25–30 minutes, or until the pastry is golden and the caramel is bubbling up around the edge. Remove from the oven.</li> <li>Get a serving plate that is larger than your pan and put the plate on top of the pan. Using oven gloves to protect your hands, invert the pan onto the plate. Allow the caramel to cool slightly before serving with cream or ice-cream.</li> </ol> <p><em>Image and recipe from </em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a> (Murdoch Books RRP $39.99). Photography: © Armelle Habib 2017.</em></p> <p>Republished with permission of <a href="https://www.wyza.com.au/recipes/pear-tarte-tatin.aspx">Wyza.com.au</a>.</p> </div>

Food & Wine

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French classic: Pear tarte tatin

<p>Here’s another French classic that has made it onto our favourites list. A traditional tarte tatin is made with apples, but I’ve gone for pears here, although poached quinces would work wonderfully too. You could also use granny smith apples. </p> <p><strong>Ingredients:</strong></p> <p><strong>Baked pears</strong><br />4 small pears<br />110g (½ cup) caster sugar<br />20g unsalted butter<br />1 vanilla bean, halved lengthways and seeds scraped<span> </span><br />2 tablespoons brandy</p> <p>100g caster sugar<br />100ml brandy<br />1 vanilla bean, halved lengthways and seeds scraped<span> </span><br />50g unsalted butter, cubed<span> </span><br />1 sheet ready-rolled puff pastry<br />Cream or ice-cream, to serve</p> <p><strong>Directions:</strong></p> <p>1. To make the baked pears, preheat the oven to 160°C. Butter an ovenproof dish that will fit the pears snugly.</p> <p>2. Peel, quarter and core the pears. Arrange the pears in the dish. Sprinkle the sugar over the pears, then dot with a little butter and some of the vanilla seeds. Pour in the brandy and cover with baking paper and foil. Bake for 1½–2 hours, or until the pears are soft and light golden brown. Remove and set aside.</p> <p>3. Increase the oven to 190°C. You will need an ovenproof frying pan to cook the tart. Put the pan over medium heat and add the sugar, brandy, vanilla seeds and bean. Let the sugar dissolve and cook until the mixture forms a light caramel.</p> <p>4. Add the baked pears, arranging them neatly in the pan, and cook for about 5 minutes, shaking the pan gently to make sure the pears aren’t catching on the base. Dot with the cubed butter, then lay the pastry over the top. Using a wooden spoon, tuck the pastry edge down around the pears, taking care not to touch the caramel, as it is very hot.</p> <p>5. Bake for 25–30 minutes, or until the pastry is golden and the caramel is bubbling up around the edge. Remove from the oven.</p> <p>6. Get a serving plate that is larger than your pan and put the plate on top of the pan. Using oven gloves to protect your hands, invert the pan onto the plate. Allow the caramel to cool slightly before serving with cream or ice-cream.</p> <p>Image and recipe from <em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a></em><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a>. Photography: © Armelle Habib 2017.</p> <p><em>Written by Stuart McKenzie. Republished with permission of </em><a href="https://www.wyza.com.au/recipes/pear-tarte-tatin.aspx"><em>Wyza.com.au</em></a><em>. </em></p>

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Banoffee tatin

<p>The "best dessert ever" is the banoffee tatin found at Hippopotamus Restaurant according to reader Paia Lauvi. </p> <p>The tatin is a "must have" says Lauvi. "It is the best dessert ever, I could eat many more."</p> <p>We contacted the Wellington restaurant on her behalf, who happily supplied the recipe.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 6 portions</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the caramelised banana insert</em></p> <ul> <li>1 ripe banana</li> <li>90g sugar</li> <li>25g butter, soft</li> </ul> <p><em>For the coffee bavarois</em></p> <ul> <li>3 gelatin leaves</li> <li>2 egg yolks</li> <li>30g sugar</li> <li>135g milk</li> <li>65g white chocolate</li> <li>5g ground coffee</li> <li>2g coffee extract</li> <li>140g whipped cream</li> </ul> <p><em>For the caramel glaze</em></p> <ul> <li>175g sugar</li> <li>150g water</li> <li>150g cream, warm</li> <li>10g cornstarch</li> <li>3 gelatin sheets</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. For the caramelised banana insert, place sugar into a pot and caramelise over low heat, add sliced banana and cook till soft. Add butter, cool and set aside.</p> <p>2. For the coffee bavarois, soak gelatin leaves in cold water to bloom. Whisk egg yolks and sugar together and set aside. Bring milk, ground coffee and coffee extract to a boil and temper the egg yolk and sugar mixture.  Add the coffee egg mixture back to the pot, heat mixture to 80C, stirring constantly, remove from heat. Squeeze excess water out of gelatin and add to coffee egg mixture and pour over white chocolate. Stir till combined. Leave to cool completely. Mix to loosen mixture and fold in whipped cream slowly. Fill hemisphere moulds half way, add a teaspoon of caramelised banana, and top up with more coffee bavarois. Freeze overnight.</p> <p>3. For the caramel glaze, bring sugar and water to boil, until dark caramel. Whisk in warm cream slowly. Add 30g cold water to cornstarch to make a slurry and add to caramel. Bring to boil. Remove from heat and whisk in gelatin, cool and glaze frozen coffee bavarois domes. Serve will coffee flavoured ice cream. ​</p> <p><em>First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p>

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