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Amaretto Pear Tarte Tatin

Having a Summer get together? Then this beautiful, burst of citrus tarte tatin is perfect to share with your friends. The taste of the lemon against the amaretto works really well. This delight transports me back to Sorrento and Amalfi, divine!


3 Firm Conference Pears

30ml Italian Amaretto

150g Golden Caster Sugar

55g Butter

2 tsp Vanilla Seed Paste

3 Fresh Bay Leaves

1 Large Orange

Handful of Flaked Almonds

375g All Butter Puff Pastry

Plain Flour for dusting

Icing Sugar for dusting.


  1. Preheat the oven to 200c

  2. Peel the pears and cut some into halves and some into quarters, making sure to remove the stalks from the core.

  3. Then in a bowl, drizzle the pears with the amaretto and leave to soak.

  4. On a med-low heat, place an ovenproof frying pan, then sprinkle in the sugar to make an even layer. Once the sugar is lightly golden, add in the butter and carefully stir until melted. Cook on the heat for around 5mins until it becomes a deep dark golden colour.

  5. Now add the vanilla seed paste to the pan and stir in with the bay leaves. Then grate in the skin of the lemon. Position the pears in the pan in a single even layer. Careful not to touch the caramel as this is extremely hot. Sprinkle over the flaked almonds then turn up the heat to med-high and cook for a further 5 mins to soften the pears.

  6. In the meantime, dust the worktop with the flour and roll out the puff pastry so it is around 3cm bigger than the pan all the way round and that it is only 1cm thickness.

  7. Now carefully place the puff pastry over the pears, tucking in all around the edges.

  8. Bake for 20-25mins until the pastry is golden brown and puffed up. The edges will become dark and caramelized, this is normal and not to worry.

  9. When baked, remove from the oven and immediately turn it out onto a dish or cake stand, make sure you use a couple of tea towels as it will be very hot. If left to cool in the pan, the tarte will stick, so best to turn out straight away.

  10. Drizzle any juices over the top. I like to drizzle a little more amaretto over the top and lemon zest. The to finish off, dust icing sugar over the top and serve with a scoop of Vanilla ice cream.

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