Rosé Poached Pear Tarte Tatin
This poached pear tarte Tatin offers an enticing, fragrant, and boozy twist on the traditional apple version.
It starts with poaching the pears in rosé wine, sugar, and cardamom until soft, then removing the pears to make the tart. But don't worry, we don't waste all that rosé; instead, you simmer down the mixture until a syrup forms, which will take the resulting tarte Tatin from delicious to incredible.
Ingredients 10
750 ml dry rosé wine, 1 bottle
1⁄2 cup sugar
1 1⁄2 tsp vanilla bean paste
6 cardamom pods, lightly crushed
6 bartlett pears, firm but ripe, peeled, halved, cored
2 tbsp unsalted butter, cut into small pieces
Pinch salt
375 g puff pastry sheet, defrosted
2 tbsp pistachios, toasted, roughly chopped
vanilla custard, to serve
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Method 6
In a large saucepan, combine the , , , and . Heat to a simmer while stirring until the sugar is completely dissolved, then bring to a boil and simmer, partially covered, for 5 minutes.
Peel the , then halve and core them. Place them in the wine mixture and cover with a circle of baking paper. Leave to simmer very gently for 25 minutes or until the pears are tender, turning them over occasionally so that they colour evenly.
Remove the from the rosé mixture and set aside. Remove the vanilla bean and from the mixture and discard. Bring the liquid to a boil and simmer, uncovered, until it reduces to 3/4 cup of syrup. Remove from heat and whisk in the and .
Preheat oven to 190°C. Pour 1/2 cup of the syrup into the base of a cast iron pan or pie dish, and top with the poached pears, arranging them in a nice pattern with the cut side up.
Unroll the and cut a large circle slightly larger than the size of your pan. Drape it over the , tucking the edges of the pastry in and around the pears inside the pan. This will form the sides of your tart once baked. Score 2-3 times in the centre for the steam to escape.
Place in your preheated oven and bake for 20-25 minutes until the pastry is golden and puffed. Remove from oven and set aside for 2 minutes. Place your serving plate on top and shake the dish (using oven mitts because it will be very hot) to help release the tart from the pan. Then, working very quickly, flip the pan over so that the tart inverts onto the serving plate. Sprinkle with the , then cut and serve hot with the remaining syrup and custard or vanilla bean ice cream.
Amanda Michetti's tips
While this is delicious with poached pears, it would also work beautifully with apples, peaches, nectarines, apricots, or rhubarb. You would only need to vary the cooking time based on the fruit. Taking into account that the poached fruit will be cooked again in the tarte Tatin, you want to make sure the fruit is knife tender after poaching and not falling apart.
