Marzipan and chocolate pear tatin
- Ocotber 2016
- Serves 6
- Hands-on time 30 min, oven time 35-40 min
Buttery puff pastry topped with pears, marzipan and salted dark chocolate takes a classic tarte tatin recipe up a notch or two. Serve with crème fraîche or ice cream for a show-stopping autumnal dessert.
Looking for a classic apple recipe instead? We’ve got that and more in our tarte tatin collection.
- 34.2g (14.3g saturated)
- 68.8g (49.1g sugars)
- 80g dark sea salt chocolate (we like Lindt Touch of Sea Salt), roughly chopped
- 200g good quality marzipan
- 100g caster sugar
- 4 conference pears (unpeeled), quartered and cored
- 40g unsalted butter, cut into 1cm cubes
- 375g block all-butter puff pastry
- Plain flour for dusting
- Cream, crème fraîche or ice cream to serve
- Heat the oven to 220°C/200°C fan/ gas 7. Knead the chocolate into the marzipan on a clean work surface until the chocolate is evenly distributed, then wrap in cling film and chill in the fridge until needed.
- Heat a tatin dish or ovenproof frying pan over a medium heat and add the sugar. As the sugar melts, shake the pan occasionally to help it melt evenly. Keep heating the melted sugar until it changes colour and turns into a red-brown caramel – this will take 5-8 minutes. Keep an eye on it all the time. When the caramel has reached the desired colour, add the pears and butter in an even layer but don’t mix together. Cook the pears in the caramel for a minute, then turn off the heat.
- Roll out the pastry on a lightly floured work surface, then use a 26cm plate as a guide to cut out a circle. Roughly tear off and flatten pieces of the chilled chocolate marzipan mix. Scatter them over the pears, then top with the pastry circle, gently tucking it around the fruit. Bake for 30 minutes until the pastry is golden and cooked, and the pears are tender. The caramel will be bubbling up the sides of the pastry.
- Leave to cool for 5 minutes, then carefully invert the tatin onto a plate. Serve with cream, crème fraîche or scoops of ice cream.
To make any of these tatins, you’ll need a 23cm tatin dish (from good cook shops and amazon.co.uk) or an ovenproof 24cm wide (measured across the top) x 5cm deep frying pan with about a 1.5 litre capacity.
It might seem obvious but if you’re using an ovenproof frying pan, remember that the handle will be very hot when it comes out of the oven, so use an oven glove.
Rate & review
Or, how about...?
Yorkshire rhubarb trifle with rum-soaked parkin
Rhubarb and ginger make a classic pairing in this creamy, boozy Yorkshire-inspired trifle recipe.