Brown’s Hotel, one of London Mayfair’s most famous hotels, has released its own recipe for tarte tatin for everyone to try at home. The chefs describe the dish as a fun dessert that is also elegant, romantic and delicious.
The recipe is below:
• Puff pastry
• 110g softened salted butter
• 130g caster sugar
• One star anise
• One vanilla pod, split
• Three William pears
Roll the puff pastry out on a lightly floured surface to the thickness of a pound coin. Rest in the fridge for 40 minutes.
Slice the butter and place on the bottom of the heavy based pans and add the sugar with one whole Star Anise and a neat piece of dried vanilla pod.
Peel and halve the pear, scoop out the pips with a Parisienne scoop and carefully turn the edges of the pear with a knife to make it neat and round. Place curved side down in the sugar and butter.
Cut a disc of puff pastry out to the same diameter as the outside of the pan. Dock it all over with a fork and place the pastry over the pears, tuck the pastry in gently around the pears and allow this to rest in the fridge.
After 20 minutes of resting place the pan on the stove and gently allow to caramelise. The butter and sugar should combine to create a light butterscotch that will appear around the pastry.
Do not leave the tart tatin unattended on the stove and turn continuously to achieve even cooking.
When you are happy with the colour of the caramel allow the tart to cool for 10 minutes, before placing in the oven at 170 degrees for around 25 minutes, checking after 10 minutes.
Bake until the pastry is cooked, the pears are soft and the caramel has reached the correct shade.