Curtis Stone’s spiced pear upside-down caramel tart
Served with a gooey caramel sauce, this impressive upside-down spiced pear tart looks as delicious as it tastes. Give it a go for your next get-together.
Note: + cooling time
- 2 sheets frozen puff pastry, just thawed
- 1 1/4 cups (275g) caster sugar, divided
- 45g unsalted butter, chopped, at room temperature
- 1 tbs apple cider vinegar
- 1 tsp ground cinnamon
- 5 William Bartlett pears, peeled, halved, cored
- 1/2 cup (125ml) Coles Thickened Cream, warmed
Preheat oven to 190°C (170°C fan-forced). Place 1 sheet of pastry on a sheet of baking paper. Top with the remaining pastry sheet. Use a rolling pin to roll out pastry to a 30cm square. Use a knife to trim the corners to make a 30cm disc. Prick pastry all over with a fork and place in the fridge until needed.
Heat a 25cm (top measurement) ovenproof frying pan over medium heat. Add 3/4 cup (165g) sugar and cook, without stirring, for 6 mins or until sugar melts and turns a deep amber colour. As the sugar melts and caramelises, tilt and swirl pan to distribute caramel evenly.
Remove pan from heat and whisk in the butter, vinegar, cinnamon and a pinch of salt until smooth and combined. Set aside to cool slightly.
Arrange the pears, cut-side up, over the base of the pan. Place pastry over pears and tuck in the edges between the pears and the side of the pan. Cut 2 small slits in the centre of the pastry.
Bake for 30 mins or until pastry is puffed and starting to brown. Reduce heat to 175°C (155°C fan-forced) and bake for 30 mins or until pear is tender and pastry is golden brown and cooked through. Set aside for 20 mins to cool.
Meanwhile, in a small saucepan over medium heat, add the remaining sugar and cook, without stirring, for 6 mins or until the sugar melts and turns a deep amber colour. Carefully add the warmed cream and a pinch of salt and stir until well combined. Transfer the caramel sauce to a heatproof jug.
While holding the edge of the tart in place, gently tilt the pan over a small heatproof bowl and pour out excess liquid, reserving the juices. Place a large rimmed serving plate over the pan and carefully invert tart onto the plate.
Drizzle tart with caramel sauce and reserved juices to serve.