Adam Liaw’s pear and date tarte tatin
Pears and dates are a classic flavour combination that works exceptionally well in another classic, the tarte tatin.
Ingredients
100g sugar
75g butter
2 tbsp honey
5 medjool dates, pitted and halved
5 pears, peeled, cored and halved
1 sheet puff pastry
vanilla ice-cream, to serve
Method
Step 1
Heat your oven to 180C fan-forced (200C conventional). Heat the sugar in a 24cm oven-safe frying pan to a dark brown caramel. Add the butter and honey and mix well to combine to a caramel sauce. Place the date halves into the pan cut-side up, followed by the pear halves, also cut-side up.
Step 2
Cover the pears and dates with the pastry sheet and poke a few holes in it with a fork. Tuck in the edges of the pastry and transfer to the oven for about 35 minutes. Remove from the oven and let it cool for at least 20 minutes, then invert onto a serving plate. Serve with vanilla ice-cream.
Adam’s tip: Getting the caramel right is the secret to a great tarte tatin. “Light” is not considered far enough, but very dark, burnt caramel is deemed “too far”.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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