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Let’s try our Pear and blueberry tatin recipe

Description: Pear and blueberry tatin

Pear and blueberry tatin

Serves 6

Preparation 30 min plus chilling

Cooking 45 min

For the pastry

o   125g (4oz) plain flour

o   60g (2 ½ oz) chilled unsalted butter, cut into cubes

o   1 tbsp ice cold water

For the filling

o   3 pears, ideally Williams

o   Dash of lemon juice

o   100g (3 ½ oz) unrefined caster sugar

o   Knob of butter, cut into small pieces

o   300g (11oz) blueberries

To serve

o   Jersey double cream

1.    To make the pastry, sift the flour into a food processor, add the butter and pulse briefly to a crumb texture. Add the chilled water through the feeder tube and pulse until the dough forms a ball, adding a little more water if necessary. Wrap in cling film, flatten slightly and chill in the fridge for 30 min.

2.    Meanwhile, for the filling, peel, halve and core the pears and rub the cut surfaces with lemon juice to prevent discoloration. Pour the sugar into a 23cm (9in) tatin tin or heavy-bottomed oven proof frying pan and shake to spread evently. Place over a low heat and watch like a hawk as the sugar melts, dissolves and turns from pale biscuit in colour to a mahogany caramel, but do not stir – just shake the pan if melting unevenly. At the point it begins to bubble, remove from the heat and add the pieces of butter. Arrange the pear halves, cut side down, in the syrup, radiating out from the middle with one in the centre fill the gaps in between with blueberries. Leave to cool.

Description: Arrange the pear halves, cut side down, in the syrup, radiating out from the middle with one in the centre fill the gaps in between with blueberries.

Arrange the pear halves, cut side down, in the syrup, radiating out from the middle with one in the centre fill the gaps in between with blueberries.

3.    Preheat the oven to 1900C (1700C fan, gas mark 5). Roll out the pastry on a lightly floured surface to a round, a little larger than the diameter of your pan. Lift the pastry onto the rolling pin and drape it over the fruit in the pan. Tuck the edges down the sides of the pan to seal in the fruit. Bake for 40 min or until the pastry is biscuit coloured and purple juices are breaking through at the edges.

4.    Leaves for 10 min before inverting onto a large plate (deep enough to contain the juices) and carefully removing the tin. Serve with the cream.

Description: Serve with Jersey double cream

Serve with Jersey double cream

.

Cook’s note

Williams pears have their very own particular taste and texture – and hold great depth of flavour when cooked. Used a pair of your choice I you can’t find them.

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