13-07-2025
We celebrate the flavours of Far North Queensland with a delicious pear tarte tatin
Spencer Patrick is an award-winning chef from London with over thirty years' experience in the hospitality industry and having spent his formative years in the kitchens of Michel Star restaurants.
Today, Spencer will be showing how to make pear tarte tatin.
Recipe below:
Pear Tart Tatin with spices & Chantilly cream
Serves 4 (or less)
Ingredients
Tatin -
4-6 pears depending on size, medium ripeness
200g unsalted butter
200g castor sugar
4 star anise
2 cinnamon quills
1 sheet puff pastry
Chantilly cream -
300mls thickened cream
50gm sugar
Vanilla
Equipment -
25cm diameter thick based fry pan
Whisk
Bowl
Method -
Tatin -
Peel, half & core pears
Slice butter and spread out in bottom of pan
Add sugar and spices
Atop with pears, core side up
Place puff pastry on top and tuck in sides
Place pan on a medium heat
Cook until sugar is caramelised/ golden in colour
Place in preheated oven at 180 deg C
Cook for 30 mins
Allow to cool for 5 mins then with serving plate on top of pan carefully turn over.
Chantilly cream -
Place all ingredients in bowl and whisk until soft peaks
To serve -
Cut Tatin into 4 pieces
Place on individual serving plates atop with a dollop of Chantilly
