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Gordon Ramsay Pear Tarte Tatin

Gordon Ramsay’s Pear Tarte Tatin is made of caramelized pears, cinnamon, ginger, sugar, butter, and puff pastry serving six,it takes about 50 minutes to prepare and bake, offering a delightful blend of sweet and spiced flavors in a crisp pastry.

Gordon Ramsay Pear Tarte Tatin
Gordon Ramsay Pear Tarte Tatin

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💗 Why You’ll Love This Pear Tarte Tatin Recipe:

  • Impressive Presentation: The final dish looks stunning, making it perfect for special occasions or impressing guests.
  • Delicious Flavors: The combination of caramelized sugar, spices, and pears creates a delightful and rich flavor.
  • Comforting Dessert: It’s a warm, comforting dessert, ideal for cozy evenings or cold days.
  • Easy to Make: Despite its elegant appearance, the recipe is straightforward and manageable even for less experienced bakers.
  • Versatile Serving Options: It can be served with cream, ice cream, or custard, suiting different tastes.
  • Perfect Texture: The contrast between the soft, caramelized pears and the crisp puff pastry makes for a satisfying texture.

❓ What Is Gordon Ramsay Pear Tarte Tatin Recipe?

Gordon Ramsay’s Pear Tarte Tatin features caramelized sugar, butter, ginger, cinnamon, ripe pears, and puff pastry, baked to perfection. This elegant dessert serves six and combines rich, spiced flavors with a beautifully crisp and golden crust.

Gordon Ramsay Pear Tarte Tatin
Gordon Ramsay Pear Tarte Tatin

🍐 Gordon Ramsay Pear Tarte Tatin Ingredients

  • 125 g caster sugar
  • 40 g unsalted butter , (cold)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 3 large pears
  • 375 g all-butter puff pastry
  • double cream , to serve

🥧 How To Make Gordon Ramsay Pear Tarte Tatin

  1. Warm the oven up to 400°F/200°C/gas 6.
  2. Place a cooking pan with a 21-cm diameter and a handle that can go in the oven on a stove over medium heat. Add the sugar and keep stirring while you heat it until it turns a beautiful caramel color.
  3. Cut the butter into bits and add them to the pan with the cinnamon and ginger. Stir to mix.
  4. Peel and core the pears, then cut them into pieces. Add the caramel to the pears and spread it out with a spoon. Slow down the heat and cook the pears for 5 to 10 minutes, until they are soft but still have their shape.
  5. Take the pan off the heat and let the pears cool a bit. Then, arrange the pears in a pretty way in the pan.
  6. The dough should be about 5 mm thick when rolled out, and a disc should be cut that is about 24 cm bigger than your pan.
  7. Next, carefully place the pastry circle on top of the caramel and pears. Next, carefully tuck it around the pears and down into the pan’s sides.
  8. Put the pie in the oven and bake it for thirty to forty minutes, or until the crust is golden brown and puffy.
  9. Take it out of the oven and wait 10 minutes. Place a big plate on top of the tart and carefully turn it over onto the plate. Run a knife around the edge of the tart. Add double cream to taste.

💭 Recipe Tips

  • Caramel Consistency: When making the caramel, watch the sugar closely. It should turn a deep amber color but not burn. If it burns, it will taste bitter.
  • Butter Temperature: Use cold butter as instructed. This helps in controlling the temperature of the caramel and prevents it from burning.
  • Spicing: Adjust the amount of ginger and cinnamon according to your taste. Some like it spicier, others prefer a subtler flavor.
  • Pear Selection: Choose firm but ripe pears. They should be soft enough to eat but firm enough to hold their shape during cooking.
  • Cutting Pears: Try to cut the pears evenly so they cook at the same rate and present uniformly when the tart is turned out.
  • Pastry Thickness: Roll the pastry to the recommended thickness. Too thin and it might tear, too thick and it won’t cook through properly.
  • Tucking the Pastry: Tuck the pastry snugly around the pears. This helps to contain the caramel and juices, giving a neat finish.
Gordon Ramsay Pear Tarte Tatin
Gordon Ramsay Pear Tarte Tatin

🍦 What Pairs Nicely With Pear Tarte Tatin?

Pear Tarte Tatin pairs well with vanilla ice cream, whipped cream, or a sharp cheddar cheese, enhancing its warm sweet flavors with cool, creamy, or tangy contrasts.

🎚 How To Store Leftovers Pear Tarte Tatin?

  • Refrigeration: Cool leftovers pear tarte tatin completely, then cover it with plastic wrap or foil store in the refrigerator for up to 3 days.
  • Freezing: Wrap the cooled leftovers pear tarte tatin tightly in plastic wrap and then in foil freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

🥵 How To Reheat Leftovers Pear Tarte Tatin?

  • Oven Reheating: Preheat your oven to 350°F (175°C) place leftovers pear tarte tatin on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  • Microwave Reheating: For a quicker option, microwave individual slices on a microwave-safe plate for 30-60 seconds or until heated to your liking. Be cautious to avoid overcooking, as it can make the pastry soggy.

FAQs

How do you know when pear tarte tatin is done?

You’ll know the Pear Tarte Tatin is done when the puff pastry is golden brown and puffed up, and the caramelized sugar and pears are bubbling around the edges.

What is the best pan for pear tarte tatin?

The best pan for Pear Tarte Tatin is a heavy, oven-safe skillet or tarte tatin pan, preferably cast iron, about 9 inches in diameter for even heat distribution and caramelization.

What are the best kind of pears to use in pear tarte tatin?

For Pear Tarte Tatin, firm but ripe pears like Bosc or Anjou are ideal, as they hold their shape while cooking and offer a balanced sweetness and texture.

How long to bake pear tarte tatin?

Bake Pear Tarte Tatin in a preheated oven at 400°F (200°C) for about 30-40 minutes, until the pastry is golden brown and the fruit mixture is bubbly.

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Gordon Ramsay Pear Tarte Tatin Nutrition Facts

Amount Per Serving

  • Calories 540
  • Total Fat 31g
  • Saturated Fat 10g
  • Trans Fat 0.5g
  • Cholesterol 30mg
  • Potassium 229.5mg
  • Salt 0.6g
  • Total Carbohydrates 65g
  • Dietary Fiber 5.1g
  • Sugars 36g
  • Protein 4.3g

Gordon Ramsay Pear Tarte Tatin

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time: minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

Gordon Ramsay’s Pear Tarte Tatin is made of caramelized pears, cinnamon, ginger, sugar, butter, and puff pastry serving six,it takes about 50 minutes to prepare and bake, offering a delightful blend of sweet and spiced flavors in a crisp pastry.

Ingredients

Instructions

  1. Warm the oven up to 400°F/200°C/gas 6.
  2. Place a cooking pan with a 21-cm diameter and a handle that can go in the oven on a stove over medium heat. Add the sugar and keep stirring while you heat it until it turns a beautiful caramel color.
  3. Cut the butter into bits and add them to the pan with the cinnamon and ginger. Stir to mix.
  4. Peel and core the pears, then cut them into pieces. Add the caramel to the pears and spread it out with a spoon. Slow down the heat and cook the pears for 5 to 10 minutes, until they are soft but still have their shape.
  5. Take the pan off the heat and let the pears cool a bit. Then, arrange the pears in a pretty way in the pan.
  6. The dough should be about 5 mm thick when rolled out, and a disc should be cut that is about 24 cm bigger than your pan.
  7. Next, carefully place the pastry circle on top of the caramel and pears. Next, carefully tuck it around the pears and down into the pan’s sides.
  8. Put the pie in the oven and bake it for thirty to forty minutes, or until the crust is golden brown and puffy.
  9. Take it out of the oven and wait 10 minutes. Place a big plate on top of the tart and carefully turn it over onto the plate. Run a knife around the edge of the tart. Add double cream to taste.

Notes

  • Caramel Consistency: When making the caramel, watch the sugar closely. It should turn a deep amber color but not burn. If it burns, it will taste bitter.
  • Butter Temperature: Use cold butter as instructed. This helps in controlling the temperature of the caramel and prevents it from burning.
  • Spicing: Adjust the amount of ginger and cinnamon according to your taste. Some like it spicier, others prefer a subtler flavor.
  • Pear Selection: Choose firm but ripe pears. They should be soft enough to eat but firm enough to hold their shape during cooking.
  • Cutting Pears: Try to cut the pears evenly so they cook at the same rate and present uniformly when the tart is turned out.
  • Pastry Thickness: Roll the pastry to the recommended thickness. Too thin and it might tear, too thick and it won’t cook through properly.
  • Tucking the Pastry: Tuck the pastry snugly around the pears. This helps to contain the caramel and juices, giving a neat finish.
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