PEAR TARTE TATIN

Ingredients

1 sheet puff pastry, thawed

1/2 cup coconut sugar

2 tablespoons butter

1 teaspoon vanilla paste

1 tablespoon verjuice

3 small ripe Pears, peeled, core removed and cut into halves

1 egg, lightly whisked

Method

1. Preheat oven to 180°C

2. Over a medium heat, melt the butter in the pan until it bubbles

3. Add the coconut sugar, vanilla, verjuice

4. Reduce liquid until if forms a golden colour and has thickened

5. Arrange the pears around the edges of the pan, then fill the pan to the centre with remaining pear halves

6. Cook gently on a low heat, covered, to soften and coat the pears with the caramel. Turn to coat but replace the halves with the cut side facing up before placing the pastry over the top of the pan

7. Drape the pastry over the top of pears and tuck the edges firmly under

8. Lightly brush with the egg mixed with 1 tablespoon of water

9. Place into oven and cook for 15 minutes or until puffed and golden

10. Remove from oven and rest for 5 minutes

11. Run a knife around the edge of the pastry, place a plate over the top and carefully invert