Caramelised Pear Tarte Tatin with Burnt Caramel Ice Cream - Chef Recipe by Darren Glasgow

Ingredients

Tarte Tatin:

6 Bosc pears
300g puffed pastry
100g butter
100g caster sugar
500g good quality puffed pastry

Burnt Caramel Ice Cream:

12 egg yolks
100mL water
1L pouring cream
250g caster sugar

Method

To make tarte tatin begin by peeling the pears, quartering and removing their cores and arranging in a single layer onto a large tray and refrigerate uncovered for at least 12 hours.

Unroll pastry onto a board and create four circular shapes approximately 10cm in diameter; cover and chill for 1-2 hours. Thickly spread butter onto the bases of four blini pans and sprinkle evenly with sugar; press pears into the butter cut-side up and arrange in a circle with one in the centre.

Place each pan over a medium heat and cook without stirring until the butter and sugar have created a caramel syrup; agitate the pan from time to time to encourage the caramel to form a smooth consistency. Cook for approximately 10 minutes until the pears begin to soften and remove from the heat.

Preheat oven to 200 C; using a rolling pin lift the pastry circles over the pears and position centrally; tuck edges to the side of the pan to ensure that fruit is fully enclosed; pierce pastry with knife tip and bake for 15 minutes. Reduce heat to 180 C and cook for a further 10-15 minutes until pastry appears golden and crisp.

Allow the tarte to stand approx. 10 minutes and invert onto a large flat serving plate ensuring that the caramel sauces each tarte.

For ice cream, whisk together egg yolks and only 50g of the sugar. Add the remainder of the sugar to 100mL of water in a heavy-based saucepan and bring to the boil; allow caramel to turn almost dark brown in colour rather than golden brown so that it is almost burnt. Remove from the heat and slowly add in the pouring cream ensuring the caramel is completely combined. Return to a low heat and then bring to the boil.

Whisk in the sugary egg mixture and stir constantly, using a wooden spoon until the liquid thickens and is able to coat the back of the spoon (ensure that liquid does not boil). Strain through a fine-meshed sieve and refrigerate until cold. Transfer to an ice cream machine and churn according to manufacturers’ instructions or until semi-frozen; complete process in the freezer for a minimum of 6 hours.

Serve the tart tatin and complement with a scoop of churned homemade burnt caramel ice cream and enjoy with a glass of Calvados!