Do you love boozy desserts? Then you need to try this recipe for Pear Tarte Tatin. Cape Town food fundi, Claire Allen uses Amarula Gold to spice up flavours in the kitchen. Here she shows her flambé flair by using the appealingly aromatic, fruity spirit aperitif to add another level of deliciousness to a popular dessert. As she explains: “It adds a touch of African drama to a classic French recipe with irresistible results.” Check out the full recipe below!
Amarula Pear Tarte Tatin Claire Allen Style
· 125g caster sugar
· 40g cold butter, chopped
· 1/2 teaspoon ground ginger
· 1/2 teaspoon ground cinnamon
· 100ml Amarula Gold
· 6 large pears, peeled, cored and cut into wedges
· 375g all-butter puff pastry
· double cream, to serve
· 10ml vanilla extract
Preheat the oven to 200°C.
Put the pears, spices, half the sugar, 5ml vanilla and 50ml Amarula Gold in bowl and allow to macerate.
Using a 21cm frying pan with an ovenproof handle on a hob over a medium heat, add the remaining sugar and heat to a lovely caramel color, stirring constantly.
Add the butter and pears to the caramel and spoon over the mixture.
Add the remaining 50ml of Amarula Gold, flambé pears and caramel. Turn the heat down and cook for 5 to 10 minutes, until the pears are just tender and cooked but retain their shape. Remove from the heat and cool slightly.
Arrange the pears in the pan.
Roll out the pastry on a floured surface, to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm).
Place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.
Bake the pie for 30 to 40 minutes, or until the pastry is golden brown and puffed up.
Remove from the oven and leave for 5 to 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate.
Add vanilla extract to the cream, whip and serve.