Pear and Apple Tart Tatin

Serves: 6
Preparation: 30 minutes
Cooking Time: 20-25 minutes


  • 3 The Co-operative eating apples, peeled, cored and sliced
  • 3 The Co-operative pears, peeled, cored and sliced
  • 200g puff pastry
  • 100g caster sugar
  • 100ml white wine
  • ¼ tsp cinnamon
  • 50g butter, chilled and cubed


  1. Pre-heat the oven to 190°C / gas mark 5.
  2. The first thing you need to do is roll the pastry to about the thickness of a pound coin.
  3. In a bowl toss the slices of apple and pear in the cinnamon and leave to one side.
  4. In a large frying pan, roughly 23cm across, add the caster sugar and white wine and let it cook until you have a light caramel colour (Don’t touch as caramelised sugar becomes very hot.)
  5. When the caramel starts to darken add the apple and pear slices and mix into the caramel.
  6. Now add the cubed butter and continue to cook for 1 minute.
  7. Remove from the heat and cool for 2 minutes.
  8. Next pop the pastry over the fruit making sure you tuck it in around the edge.
  9. Place in the oven and cook for 20 - 25 minutes until the pastry is golden and puffed up. Leave to rest for 2-3 minutes, then carefully turn out onto a serving plate that is much bigger than the pan you have cooked it in. Serve warm.

Recipe Categories







Follow our social media

Facebook Twitter Youtube