Be inspired by ♥ Pear And Butterscotch Tart

When I think of England I think of clotted cream teas, rainy weather and apple cider. I think of pork sausages, Wetherly’s butterscotch sweets and Thorntons chocolate.  I can taste fresh pears and strawberries and the beautiful locally produced cheeses. I can imagine the starkness of Dartmoor, and the wild sea at Land’s End. I remember shopping at Riverford Organic Farm and freshly caught crab from Devon. I conjure up images of times long ago when I stand in the shadow of Stonehenge, and explore the many castles and ruins dotted around the land. So when tasked to Butterscotch Tart

by Yuppiechef I had to think beyond the weather, and come up with something that would make the Duchess of Cambridge proud to serve at her table. Knowing she had chosen Le Creuset as part of her bridal registry, I decided to make something from my tatin recipe book.  I have combined two of their recipes, and it is the adaption I have listed below. For the original recipes, you will have to buy a tatin dish – and if you are not so sure about whether you need one, read my review here.

Pear and Butterscotch Middleton Tart

Pear and Butterscotch Middleton Tart

Pear And Butterscotch Tart
 
Ingredients
  • 125g sugar
  • 50g unsalted butter
  • 125ml thick cream
  • 4 – 5 pears, cored
  • 175g short crust pastry
Method
  1. preheat the oven to 200° Celsius
  2. roll the pastry out so that it is slightly larger than your dish
  3. put the sugar into the tatin dish and place over a medium heat
  4. allow the sugar to dissolve and stir once
  5. let the sugar turn a golden caramel colour – do not take your eyes off it!
  6. remove the dish from the heat and add the butter
  7. gradually stir in the cream until thoroughly mixed
  8. allow to cool for 10 minutes
  9. slice the pears into eighths and blanche
  10. place the pears in the caramel, packing them tightly together
  11. immediately cover with the pastry
  12. tuck the pastry loosely around the pears so that it forms a good base for the tart
  13. make a few vent holes and then bake for 20 minutes
  14. allow to cool for 10 minutes before loosening around the edges
  15. invert onto a large serving plate
  16. serve with whipped cream

Click on the links for conversions and notes.

Middleton Tart Butterscotch Tart

Middleton Tart

Lavender and Lime Signature

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About Tandy

Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband and three dogs. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.


Comments

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  1. This sounds like a winner, Tandy!!!

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    • thanks Pink, I hope so 🙂

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  2. We love this entry, great work Tandy.

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    • thank you so much – I love being a part of your community 🙂

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  3. Yum, I was playing with tatin recipes a couple of months ago – this looks delish!

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    • thanks Michael – it is really good 🙂

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  4. Interesting. I like pears and caramel. What variety pear did you use? I would have thought many might be too soft and disintegrate. And you blanch them.

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    • I used very firm pears – I will have to look which variety. If you don’t blanch them they are too hard to cut through 🙂

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      • Fair enough. For traditional tarte tatin, I cook my apples in the caramel.

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        • Yes, I do that as well 🙂

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  5. Heavenly.
    🙂 Mandy

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    • thanks Mandy 🙂

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  6. With that first paragraph you actually made me miss home! Oh for real cider and Devon 🙁

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    • I miss proper English cider a lot! Sorry I made you miss home 🙁

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  7. Perfect 🙂

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    • I hope it is a winner!

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