Pear & shallot tarte tatin

By Mary Berg

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Sweet and savoury, this tarte tatin is beautiful to look at and delicious to eat.

YIELDS

1H 15 Mins

Ingredients

1/4 cup (53 g) brown sugar
2 tablespoons unsalted butter
2 tablespoons sherry vinegar
6 medium shallots, peeled and halved
2 firm pears, peeled, quartered, and cored
Kosher salt and black pepper, to season
1 sheet (approx. 225 g) frozen puff pastry, thawed according to package directions
2 tablespoons sherry vinegar, to garnish
2 teaspoons Dijon mustard, to garnish
1/2 teaspoon honey, to garnish
2 tablespoons extra virgin olive oil, to garnish
3–4 handfuls arugula, to garnis
1/4 cup (30 g) chopped walnuts, to garnish
75g crumbled blue cheese, to garnish

Directions

Heat your oven to 400º F.
Place a nine-inch cast iron skillet over medium heat and sprinkle in the sugar. Allow the sugar to melt for about two to three minutes or until caramelized smelling, gently stirring occasionally. Add in the butter and whisk to combine. Standing back from the stove, whisk in the sherry vinegar. If any clumps of sugar occur during this process, don’t worry. They will melt in later.
Carefully add the shallots and pears to the pan, season with salt and pepper, turn the heat down to low, and cook until slightly softened and caramelized, about four to five minutes, gently stirring occasionally. Meanwhile, retrieve puff pastry from the fridge, unroll it, and poke a few times with a fork to allow steam to escape. Remove the pan from the heat, arrange the shallots and pears into an even layer, and carefully drape the pastry overtop. Using a small spoon or butter knife, tuck the pastry down around the shallots and pears into the sides of the pan.
Transfer to the oven and bake for 35 to 40 minutes or until the pastry is golden, puffed, and crisp. Allow the tart to cool in the pan for 15 minutes before running a knife around the edge and, wearing oven mitts, very carefully and quickly inverting onto a rimmed serving plate, being careful of the hot caramel. Set aside.
In a large bowl, whisk together the sherry vinegar, mustard, honey, and olive oil. Season with salt and pepper and toss in the arugula.
Top the tarte with the dressed arugula and scatter with the walnuts and blue cheese. Slice and serve. Enjoy!