Pear and Ginger Tarte Tatin – Willey’s Weekly Bake 107

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This week on Bake off is Dessert week. With a busy week ahead I couldn’t wait until after the show to see the type of bakes what they are doing. We have an abundance of apples and pears in the garden. So I decided to make a different type of Tarte Tatin combining pear and ginger. My boyfriends Mum tried some and has since requested that I make her a whole one just for her to eat!

Ingredients for Short Crust Pastry 

  • 225g Plain Flour
  • 150g Butter
  • 1 Egg
  • 75g Caster Sugar

Ingredients for Filling

  • 900g Pears (Peeled and Cored)
  • 180g Caster Sugar
  • 110g Butter
  • 60g Fresh Stem Ginger
  • Juice 1/2 Lemon

Method 

  1. Make the pastry by adding the flour, sugar into a large bowl, add the butter in small chunks and rub together with your finger tips until resembles bread crumbs. 40A4D6AE-B620-4B7C-BDF3-D5F0A724AEF6
  2. Add the egg to bring the pastry together, you may need to add a little water but you want the pastry to be soft not sticky.3ADFF3A7-645C-4D80-AAC7-05CA3292DE8D
  3. Wrap the pastry up and put in the fridge to chill whilst you prepare the filling.
  4. Peel and core the pears and half. 358C3B0D-2063-401B-9271-0F562C215666
  5. Add the caster sugar into a 20cm frying pan, then add the butter on top in slivers. Grate the ginger onto the butter.
  6. Add the pears on top of the butter with the flat side up. 17C7F7FC-F948-4979-A3D4-E5BC903A8587
  7. Put the frying pan on the hob on a medium heat for 20-30 minutes until the caramel on the sugar turns a medium golden brown, make sure it doesn’t burn as this will ruin the dessert. 336A865B-1237-412C-A741-DC238C85A79F
  8. Pre-heat the oven to 200 degrees Celsius. Roll out the pastry on baking parchment to about an inch wider than the frying pan. AC34C56B-C579-4D14-9BCD-555164CF1D75
  9. Using the parchment paper, lift the pastry onto the pears and push the excess pastry down the sides. 9B7CAEE6-481F-47BC-B20D-31A02EA79987
  10. Bake in the oven for 20-30 minutes until the pastry is golden and the caramel is a rich dark colour.
  11. Place a plate over the frying pan and tip upside down to serve the Tarte Tatin.

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