- 8 inch non stick Tatin tin
- 100g caster sugar
- 50g unsalted butter
- 6 large Williams pears
- 1 soaked cinemon stick
- I small block all butter puff paste
- Chantilly
- 1 tsp crème fraiche
- 300 ml double cream
- 1 vanilla pod
- Icing sugar to taste
Tart Tatin Crème Chantilly
Ingredients
Method
Press the butter into the bottom of the tatin tin, add the sugar and place in the whole soaked cinnamon stick, peel the pears, cut in to halfs and take out the core, arrange the pears onto the sugar making sure the cinnamon stays in place, roll out the pastry, cut to fit mould and press ontop the pears, press well down and rest for 30 mins in fridge. Place the mould onto the stove to start the butter and sugar, but do not fully caramelise, place in to a hot oven at 160 for 1.5 hours, half way through cooking, press down on the pasry slightly and pour out any excess moisture. When cooked rest for 10 minutes, demould onto a plate and reshape pears, glaze with any extra carmel you have.
Split the vanilla pod and scrape out the seeds add to the cream, whip the cream with a little sugar to your taste until it reaches soft peak, fold in the crème fraiche, check the taste, then set aside for service.
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