This easy and delicious Traybaked Pear & Ginger Tarte Tatin by Jamie Oliver combines caramelized pears, zesty ginger, and crispy puff pastry for a simple, comforting dessert. Perfect for using canned pears and a few pantry staples, this sweet treat is sure to impress with its warm, fragrant flavors.
Ingredients Needed
- 2 x 410g (14.5 oz) tins of pear halves in juice
- 1 x 350g (12.3 oz) jar of stem ginger
- 1 vanilla pod or 1 teaspoon vanilla bean paste
- 75g (2.6 oz) blanched hazelnuts
- 1 sprig of rosemary
- Extra virgin olive oil
- 1 x 320g (11.3 oz) sheet of ready-rolled puff pastry
How To Make Traybaked Pear & Ginger Tarte Tatin
- Preheat the oven to 180°C (350°F/gas 4). Drain the juice from the pear tins into a 25cm x 30cm (10 x 12 inch) roasting tray and place over medium-high heat on the hob. Pour in the stem ginger syrup, then quarter or slice and add the ginger chunks.
- Add the vanilla (halve the pod lengthways and scrape out the seeds, if using). Boil for 10 minutes, or until reduced to the consistency of honey.
- Stir in the pears, sprinkle in the hazelnuts, pick, chop, and scatter in the rosemary, and drizzle everything with 2 tablespoons of extra virgin olive oil.
- Arrange the pears nicely, then unroll the pastry sheet over the top, using a spoon to help you tuck it in at the edges. Bake for 25 minutes, or until golden and crisp, then remove the tray from the oven.
- Flip the tart by running a palette knife around the edge of the tray, then carefully and confidently flip it onto a board. Serve with crème fraîche or ice cream.
Recipe Tips
- Drain the pears well: Make sure to drain the pear halves properly before adding them to the pan, so the syrup doesn’t make the filling too watery.
- Don’t overcrowd the pan: When arranging the pears, leave a little space between them to ensure they cook evenly and get that golden caramelization.
- Tuck the pastry edges in tightly: When placing the puff pastry on top, press the edges well to avoid the filling spilling out while baking.
- Let it cool slightly before flipping: Allow the tart to cool for a minute or two before flipping to avoid burns and make the caramel settle properly.
How To Store Leftovers?
- Refrigerate: Let the leftover tart cool to room temperature. Once cooled, cover and store it in the fridge for up to 3 days.
- Freeze: Allow the tart to cool completely, then wrap it tightly in plastic wrap and foil before freezing. It can be stored in the freezer for up to 1 month. To serve, let it thaw in the fridge overnight before enjoying.
Nutrition Facts
Serving Size: 1 slice (1/8 of the tart)
- Calories: 495
- Total Fat: 34.4g
- Saturated Fat: 19.5g
- Total Carbohydrate: 42.5g
- Dietary Fiber: 1.3g
- Sugars: 37.5g
- Protein: 6.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Zesty Puff Pastry Swirls
- Jamie Oliver Vegan Apple Crumble
- Jamie Oliver Pear & Blackberry Crumble
- Jamie Oliver Air-Fryer Pineapple Tarte Tatin
Jamie Oliver Traybaked Pear & Ginger Tarte Tatin
Description
This easy and delicious Traybaked Pear & Ginger Tarte Tatin by Jamie Oliver combines caramelized pears, zesty ginger, and crispy puff pastry for a simple, comforting dessert. Perfect for using canned pears and a few pantry staples, this sweet treat is sure to impress with its warm, fragrant flavors.
Ingredients
Instructions
- Preheat the oven to 180°C (350°F/gas 4). Drain the juice from the pear tins into a 25cm x 30cm (10 x 12 inch) roasting tray and place over medium-high heat on the hob. Pour in the stem ginger syrup, then quarter or slice and add the ginger chunks.
- Add the vanilla (halve the pod lengthways and scrape out the seeds, if using). Boil for 10 minutes, or until reduced to the consistency of honey.
- Stir in the pears, sprinkle in the hazelnuts, pick, chop, and scatter in the rosemary, and drizzle everything with 2 tablespoons of extra virgin olive oil.
- Arrange the pears nicely, then unroll the pastry sheet over the top, using a spoon to help you tuck it in at the edges. Bake for 25 minutes, or until golden and crisp, then remove the tray from the oven.
- Flip the tart by running a palette knife around the edge of the tray, then carefully and confidently flip it onto a board. Serve with crème fraîche or ice cream.
Notes
- Drain the pears well: Make sure to drain the pear halves properly before adding them to the pan, so the syrup doesn’t make the filling too watery.
- Don’t overcrowd the pan: When arranging the pears, leave a little space between them to ensure they cook evenly and get that golden caramelization.
- Tuck the pastry edges in tightly: When placing the puff pastry on top, press the edges well to avoid the filling spilling out while baking.
- Let it cool slightly before flipping: Allow the tart to cool for a minute or two before flipping to avoid burns and make the caramel settle properly.
Jamie Oliver Traybaked Pear & Ginger Tarte Tatin