Serves 8
■ 85g (3oz) sugar
■ 85g (3oz) butter
■ 1 vanilla pod, opened out
■ 1 tsp grated lemon zest
■ 1 tsp lemon juice
■ 4 medium-sized ripe pears, peeled, cored and quartered lengthways
■ 280g (10oz) puff pastry
Pear and vanilla tarte tatin
1. Put the sugar and butter into a frying pan, and stir until the sugar has dissolved.
2. Add the vanilla pod and the lemon zest and juice, and let the mixture simmer until it has caramelised to a dark golden colour (no further; don’t let it burn).
3. Arrange the pear segments in a 20cm (8in) flan tin, cut side up. Pour the caramel mixture over the top, and remove and save the vanilla pod.
4. Roll out the pastry until it is ½cm (¼in) thick and cut out a 24cm (9½in) diameter circle.
5. Drape the pastry over the top of the pears, then tuck its edges down the sides of the tin. Pierce a couple of holes in the centre of the pastry.
6. Bake the tart at 190°C/375°F/gas 5 for 15 minutes, then reduce the oven temperature to 180°C/350°F/gas 4 and bake for a further 10 minutes, or until the pastry is golden.
7. Let the tart cool for 10 minutes, then place a serving plate on top of the pastry and turn the tart out on to the plate. Garnish it with the vanilla pod, and serve it warm or at room temperature.