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Gordon Ramsay's tarte tatin of pears

11 September 2006

INGREDIENTS

(serves four)

6 firm pears
200ml dark sugar and water caramel
200g puff pastry
20g butter
100g sugar

METHOD

Peel trim and cut each pear into six segments. Stew the pieces in the dark sugar and water caramel until slightly soft then drain.

Roll out the puff pastry to 2-3mm thick and cut discs. Rest in the fridge for at least one hour.

Make a caramel from the butter and sugar and pour in the bottom of moulds. Arrange the cold pear segments on top of the caramel then cover with the pastry discs and allow to rest for another hour.

Bake in a hot oven to set the pastry then finish cooking at a lower temperature until the pastry is cooked through. When cooked turn out upside down on to plates and serve with vanilla ice-cream, dried pears and dried vanilla.

Gordon Ramsay

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