Pear tarte tatin with salted toffee sauce
James Oakley, head chef at Waterbiscuit at the InterContinental Malta provides his debut recipe on Gourmet Today TV. He makes a simple pear tarte tatin that can be easily made at home and jazzes it up with a delicious salted toffee sauce. We like where this is going!
22 July 2016, 10:29am
Rachel Zammit Cutajar
Rachel Zammit Cutajar
1 min read
Pear tarte tatin with salted toffee sauce
Ingredients
- 4 pear
- 150g sugar
- 75g butter
- 400g puff pastry (sheet)
Salted toffee sauce
- 200g cream
- 100g sugar
- 50g butter
- Pinch of salt
Method
- To make the salted toffee sauce, melt the sugar to a light caramel in a pan over low heat.
- Whisk in the butter.
- Add cream and bring to the boil.
- Remove from the heat add salt and allow to cool to room temperature.
- Pre heat oven to 180°C.
- Peel pear, from the base cut 1 inch in thickness.
- In a pan over a low heat, melt the sugar and take to a light caramel.
- Whisk the butter into the sugar caramel until fully incorporated.
- Place sugar caramel into a metal dish.
- Place pear into caramel.
- Cover with a puff pastry lid, make a hole in the pastry and cook in the oven for 20 mins.
- Serve the tarte tatin with dollops of toffee sauce.
This recipe first appeared on Gourmet Today TV, aired on TVM on 22 July, 2016.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
