Desserts & sweets

Tart tatin with pears, walnut and fresh ginger

Tart tatin with pears, walnut and fresh ginger

“Flaky pastry” also called rough puff pastry, is a bit firmer but still light and crisp; and easy to make. It makes a very tasty base for this delicious pear and ginger tart, baked with caramelized apple syrup into a tart tatin. Good served with a scoop of thick creamy Greek yoghurt.

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For the dough:
120g flour
125g butter
125g cream cheese
A pinch of salt

For the filling:
750 g of firm pears
75 g caster sugar
50 g butter
2 large tablespoons of apple syrup
1 lemon
2 cm piece of ginger
30 g toasted walnuts

Extra: a low wide oven proof pan such as a frying pan, paella pan or the likes of about 26 cm diameter


Knead all ingredients quickly into a firm dough. Wrap in cling film and chill in the fridge for an hour. Sprinkle a rolling pin lightly with flour and roll the dough out into a circle with a diameter of 30 cm.

Grate the ginger and lemon zest. Squeeze the juice from the lemon. Peel the pears and cut them in half. Remove the cores and mix the pear pieces gently with lemon zest and ginger.

Melt the butter in the skillet. Stir the sugar and the apple syrup in the pan. Remove from heat and place the walnuts and pear pieces with their round sides facing the pan. Place on the stove, cover and cook gently for about 10 minutes.

Preheat the oven to 200 ° C. Remove the pan from the heat and cover the pears with the pastry, tucking the pastry into the sides of the pan. Bake for 30-40 minutes, until the dough is brown and crispy.

Remove from oven and let the tart cool for 10 minutes. Invert the tart onto a large serving plate. Serve warm with a scoop of vanilla ice cream