Parmesan pear tarte tatin with walnut clusters
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- Abigail Donnelly
- 4
- Easy
- 15 minutes
- 20 minutes
- Springfield Wild Yeast Chardonnay 2007
Ingredients
- 3 T butter
- 2 T brown sugar
- 4 pears
- 1/3 cup grated Parmesan, plus extra for serving
- 1 T chopped thyme
- sea salt and freshly ground black pepper
- flour, for dusting
- 1 x 500 g roll puff pastry
- 1 x 100 g pack walnuts
- 3 T icing sugar
- a few sprigs fresh thyme, to garnish
Cooking Instructions
Preheat the oven to 180°C.
In a large frying pan over a medium heat, melt the butter and add the brown sugar. Cook until a lightbrown caramel forms. Remove from the heat and allow the caramel to settle evenly on the base of the pan.
Cut the pears into thick slices and arrange over the caramel. Cover with a layer of Parmesan and another of thyme, then season to taste.
On a dusted work surface, roll out the pastry and then cut it into a circle, just larger than the diameter of the frying pan.
Drape the pastry circle over the pan and seal the edges by pressing them down with your fingertips. Bake for 20 to 25 minutes, or until the pastry turns golden brown.
Allow to cool for 10 minutes, then position a plate over the top of the tart, flip it over and unmould the pan.
Place a saucepan over a medium heat, add the walnuts and icing sugar and heat until the sugar melts. Turn out onto a baking sheet and allow to cool.
Serve the tart topped with sticky walnut clusters and garnished with sprigs of fresh thyme and grated Parmesan.
Per serving: 3443.1 KJ, 13.9 g protein, 53.8 g fat, 74.3 g carbs
TASTE’s take:
Serve this truly sublime tart partnered with a sweet wine in place of a cheese course.
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