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Pear and parmesan tarte tatin with thyme pastry
- Serves
6–8
- Difficulty
Medium
- Ready in
1 hr
By Alice Hart
Published 2018
It’s a rare recipe than works as a starter, main or cheese course. Served as a starter or main, a rocket (arugula) side salad wouldn’t go amiss. As a dessert or cheese course, the tart will stand alone or can be accompanied by a little crème fraîche. Figs and hard goat’s cheese also work extremely well instead of the pears and parmesan.
Ingredients
75 g 2½ oz 50 g 1¾
Method
To make the pastry, whizz the butter and flour in a food processor until it resembles fine crumbs. Add a pinch of salt and the parmesan and blend for a few seconds. Add the egg and thyme and blitz again until the pastry just comes together into a ball. Knead briefly until smooth, shape into a disc and wrap in plastic wrap. Chill for at least 20 minutes.
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