Pear and red wine tatin recipe

Allan Pickett

Allan Pickett

2nd August 2016
Allan Pickett

Pear and red wine tatin recipe

Pear and red wine tatin recipe Serves 2


  • 2 unripe pears
  • (we use Forelle but conference pears will suffice)
  • Pear poaching liquor 300ml of red wine 50g of sugar
  • For the pan 50g of butter
  • 60g of caster sugar
  • 1 x8 inch round of puff pastry
  • To serve
  • 2 portions of cinnamon ice cream


Peel the pears and cut in half, removing the stalks and
core with a melon baller or small knife.
Place the pear halves into a small pan and add the red wine and 50g of sugar and gently simmer for 8-­9 minutes.
Remove from the heat and leave to cool.
This can be done in advance if you have time. Take a
7 inch non stick pan and add the other 60g of sugar and butter.
Pour in 80ml of the poaching liquid and place on the heat to reduce all three ingredients until it homogenises and becomes syrupy.
Place in 3 pear halves and cover with the puff pastry disc making sure to tuck the pastry down the sides of
the pan.
Prick 3 holes in the top of the pastry to allow the
steam to escape.
Bake at 160° C for at least 1hour checking every 20 minutes.
Once cooked allow the tatin to stand for 10 minutes and then turn out onto a warmed plate and then serve with your ice cream.

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