Pear Tarte Tatin

Pear Tarte Tatin

250g (1 2/3 cups) plain flour
50g caster sugar
150 butter
`1 egg
Mascarpone, to serve

Filling:
100 g butter, chopped
100g sugar
4 beurre bosc pears, peeled, cored, sliced

Process flour, sugar and butter in a food processor until mixture resembles breadcrumbs. Add egg and process until pastry just comes together. If pastry is too dry, add 10 ml chilled water. Turn pastry out on a lightly floured surface and shaped into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

For filling, combine butter and sugar in a saucepan and stir over low heat until butter is melted and sugar is dissolved, then simmer, without stirring, until golden . Add pear slices and cook over low heat for 5 minutes, stirring occasionally. Remove pear slices from syrup with a slotted spoon and place over base of a greased 25cm ceramic or glass tart dish and pour pear syrup over. Roll pastry out on a lightly floured surface to a 25cm round and place over the pear slices, trim around the edge of the pan and gently press into the pan. Bake at 200C for 30 minutes or until pastry is golden. Remove from oven and stand 10 minutes before turning out on a serving plate. Serve with mascarpone

Serve 8