RECIPE: Endive, pear & preserved ginger tarte tatin
This sophisticated dessert blurs the lines between savoury and sweet in the most delicious way
Serves: 4-6
Difficulty: Easy
Ingredients:
100g caster sugar
2 pears, peeled and chopped
4 small endive (also known as witlof), halved
1 vanilla pod, slit and seeds scrapped out
10ml (2 tsp) preserved ginger, finely chopped
70g butter
1 sheet readymade puff pastry
To serve:
Crème fraîche or ice cream
Method:
1. Preheat the oven to 220ºC.
2. Melt the sugar in a 5cm-deep, 20cm round ovenproof pan over a medium heat. Swirl the pan to dissolve the sugar. Once it is a lovely caramel colour add the pear, endive, vanilla and ginger and cook, turning, for 5 minutes or until golden and the endive is tender.
3. Add the butter and 30ml (2 tbsp) cold water. Cook, stirring, for 2-3 minutes or until syrupy.
4. Cut a round of puff pastry 2cm larger than the diameter of the pan and place on top of the endive mixture, tucking in the edges.
5. Bake for 18-20 minutes or until golden, puffed up and crispy.
6. Remove from the oven and allow to stand for 5 minutes, before unmoulding onto a plate. Serve with crème fraîche or ice cream...
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