Pear Tarte Tatin

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This is a delicious dessert with a slight twist on the traditional as it uses pears instead of apples and incorporates yogurt into the toffee sauce for extra creaminess.

  • 150 g Plain flour
  • 125 g Yeo Valley butter, at room temperature
  • 450 g small dessert pears eg Rocha, peeled and cored
  • 75 ml Yeo Valley toffee yogurt plus some to serve
  • 1-2 tbsp cold water
  • 65 g caster sugar


  1. Sieve the flour into a bowl and rub in 100g butter until it resembles breadcrumbs. Stir in 15g sugar and 1-2 Tbsp water to form a firm dough. Chill until required.
  2. Grease and line the base of a 17.5cm sandwich cake tin with baking paper and place onto a baking tray.
  3. Heat the remaining 25g butter with the remaining 50g sugar gently in a small heavy based pan until the sugar dissolves and the mixture turns golden brown. Remove from the heat, allow to cool a little and then add the yogurt, stirring well (if the toffee hardens, continue stirring until it dissolves)
  4. Pour half of the sauce into the base of the lined tin, cut the pears into quarters and arrange over the toffee, packing in well. Pour over the remaining toffee.
  5. Roll out the pastry on a floured surface slightly larger than the tin and place over the pears, tucking in at the sides and cook in a preheated oven, Gas 6,200 C for 25-30 minutes until the pastry is golden.
  6. Allow to cool a little then place a plate on top of the tin and turn the tart out so that the pears are on the top. Serve with extra toffee yogurt.


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