PEAR, THYME & PARMESAN TARTE TATIN

Ingredients :

1 Empire Pastry Puff Pastry Sheet, thawed

5-6 medium pears, peeled, halved and cored

70g caster sugar

50g unsalted butter

1tbsp sherry vinegar (or red wine vinegar)

2 tsp fresh thyme leaves

FOR THE FILLING:

Fresh thyme sprigs for garnish

Parmesan cheese, finely grated or shaved

Freshly ground black pepper

Method :

Step 1: Pre-heat oven to 200°C.

Step 2: Place the butter and caster sugar in a 22cm (base measurement) oven-proof frying pan and cook over low heat, stirring often, for about 5 minutes until butter is melted and sugar dissolved.

Step 3: Arrange the pear halves on top of the butter mixture and simmer until it just starts to turn golden (about ten minutes).

Step 4: Pour in the vinegar and continue to simmer until the mixture is a dark toffee colour (5-8 minutes). Keep an eye on it – it can burn easily!

Step 5: Remove pan from heat and scatter over thyme leaves.

Step 6: Take the pastry sheet and cut a 25cm circle (save the corners for cook’s treat – see notes).

Step 7: Place pastry over the pears tucking it in around the inside edge of the pan.

Step 8: Bake for 15-20 minutes or until the pastry is risen and golden.

Step 9: Set the pan aside for 5 minutes to allow the juices to settle. (Don’t leave it longer or it will start to set in the pan).

Step 10: Place serving plate over pan and carefully flip it to turn the tart out.

TO SERVE:

Scatter over extra thyme sprigs, season with freshly ground black pepper and sprinkle with grated or shaved parmesan

NOTES:

COOKS TREAT:

Take the triangular corners from cutting the circle in the pastry sheet and roll them into little croissant shapes. Either dust with caster sugar for a sweet treat, or sprinkle over grated cheese of your choice for savoury and bake for 15-20 minutes until puffed and golden.

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