Pear and Amaretto tarte Tatin with vanilla cream
- 60g butter
- 80g castor sugar
- 2 vanilla pods, deseeded
- 125ml (½ cup) Amaretto
- 8 pears, cored, peeled and quartered
- 2 rolls ready-made puff pastry
- 500ml (2 cups) whipping cream
Melt 50g of the butter, 70g of the sugar, 1 vanilla pod and Amaretto in a heavy-based saucepan over low heat. Stir until the sugar dissolves. Add the pears.
Cook until the pears are soft but firm enough to keep their shape, about 15 minutes.
Remove the pears and reduce the sauce until golden brown and syrupy, about 10 minutes.
Preheat the oven to 200°C.
Place the pears in 8 individual ramekins or 1 large pie dish. Drizzle with the syrup and allow to cool.
Unroll the pastry and cover the ramekins or pie dish. Do not handle it too much or pinch in the sides as the pastry will not rise equally. Brush the top of the pastry with the remaining butter.
Bake until the pastry is golden brown and has risen, about 15 – 20 minutes.
While the tart cooks, whisk the cream with the remaining sugar and vanilla seeds until stiff peaks form, about 6 minutes.
When cooked, remove the tart from the oven, allow to rest for 5 minutes then turn it out onto a tray and plate, pastry side down. Top with whipped vanilla cream to serve.
To drink: Paul Cluver Noble Late Harvest.