Vegan Pear Tarte Tatin

Ingredients

For 6 portions

• 🥟 320g puff pastry
• 🍐 5 medium pear
• 🍚 120g sugar
• 🧈 40g plant-based spread
• 🌿 0.5 Tsp cinnamon
• 🥄 1 Tsp vanilla extract
• 🍋 1 Tbsp lemon juice
• 🧂 1 pinch salt

Method

1. Many ready-rolled puff pastries are made with vegetable oils and are vegan – check the label. Use a block-style plant butter for the caramel.
2. Preheat the oven to 200 °C (180 °C fan). You need a 24 cm ovenproof frying pan or tarte tatin tin.
3. Peel, halve and core the pears (firm, just-ripe ones hold their shape best). Toss with the lemon juice.
4. Caramel: put the sugar and 2 tablespoons of water in the pan over medium heat. Don't stir – swirl the pan now and then – until the sugar dissolves and turns a deep amber, about 6–8 minutes. Take off the heat and carefully stir in the plant butter, vanilla, cinnamon and salt (it will bubble up).
5. Arrange the pear halves tightly in the caramel, cut side up, in a circle with one in the middle. Return to a medium heat and cook for 10 minutes, so the pears soften and the caramel thickens. Leave to cool for 10 minutes.
6. Unroll the pastry and cut a circle 2 cm wider than the pan. Lay it over the pears and tuck the edges down inside the pan, around the fruit. Prick a few holes in the top.
7. Bake for 25–30 minutes until the pastry is puffed and deep golden.
8. Rest for 5 minutes, then run a knife around the edge, put a large plate over the pan and – using oven gloves – flip it over in one confident movement. Lift the pan away and put back any pears that stick.
9. Serve warm, with a spoonful of plant-based cream or vegan vanilla ice cream if you like.