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
- 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.
- 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.
- Wrap the pastry up and put in the fridge to chill whilst you prepare the filling.
- Peel and core the pears and half.
- Add the caster sugar into a 20cm frying pan, then add the butter on top in slivers. Grate the ginger onto the butter.
- Add the pears on top of the butter with the flat side up.
- 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.
- Pre-heat the oven to 200 degrees Celsius. Roll out the pastry on baking parchment to about an inch wider than the frying pan.
- Using the parchment paper, lift the pastry onto the pears and push the excess pastry down the sides.
- Bake in the oven for 20-30 minutes until the pastry is golden and the caramel is a rich dark colour.
- Place a plate over the frying pan and tip upside down to serve the Tarte Tatin.