This Pear And Butterscotch Tart was created for a yuppiechef.com challenge.
Pear and Butterscotch Middleton 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 create a Middleton 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.
I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!
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18 thoughts on “Pear And Butterscotch Tart For Yuppiechef”
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.
Perfect 🙂
I hope it is a winner!
With that first paragraph you actually made me miss home! Oh for real cider and Devon 🙁
I miss proper English cider a lot! Sorry I made you miss home 🙁
Heavenly.
🙂 Mandy
thanks Mandy 🙂
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.
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 🙂
Fair enough. For traditional tarte tatin, I cook my apples in the caramel.
Yes, I do that as well 🙂
Yum, I was playing with tatin recipes a couple of months ago – this looks delish!
thanks Michael – it is really good 🙂
We love this entry, great work Tandy.
thank you so much – I love being a part of your community 🙂
This sounds like a winner, Tandy!!!
thanks Pink, I hope so 🙂