Maple Pear Tart Tatin with Vanilla Crème Fraiche Sorbet

A special addition to dessert menus, this made to order tart tatin pairs crispy pastry with spiced caramelised pears
and thyme, enhanced by the rich flavour of Queen maple.

Prep

1 hour, plus freezing

Cook

30 minutes

Portions

1 to order (serves 2)

Download Recipe

Tart Tatin

150mL Queen Pro Pure Canadian Maple Syrup
1 cinnamon stick
2 star anise
2 cloves
2 sprigs thyme
3 strips orange peel
50g chopped cold unsalted butter
½ tsp sea salt
2-3 small beurre bosc pears, peeled, cored
and quartered
180g sheet puff pastry

Crème Fraiche Sorbet

  1. For crème fraiche sorbet, combine crème fraiche, sugar syrup and vanilla in a blender and blend until smooth. Churn mixture in an ice cream machine, adding the lemon juice in the last 10 minutes. Transfer mixture to a container and freeze until ready to serve.
  2. Cook maple syrup, spices, thyme and orange peel in a 15cm cast iron pan over high heat for 3-4 minutes until caramelised. Add butter and swirl to combine. Remove from the heat. Arrange pears over caramel to fit snugly and stand to cool.
  3. Heat oven to 190°C fan-forced. Cut a 17cm round of pastry. Place over pears, tucking in edges. Slash the top of the pastry to allow the steam to escape, then bake for 25-30 minutes until pastry is golden. Stand for 5 minutes and then carefully invert onto a serving platter.
  4. Stand for 5 minutes and then carefully invert onto a serving platter.
  5. Discard spices, thyme and orange peel. Serve hot with a scoop of sorbet.

Products Used in this Recipe

Organic Vanilla Bean Paste with Vanilla Seeds 320 g

1-96-000264

100% pure Maple Syrup

100% Pure Canadian Maple Syrup 1 L

1-96-000345

Feeling Hungry?

Vanilla Cured Ocean Trout

Bacon & Egg Roll Japanese Style

Cannoli Fillings – Maplecomb, Vanilla & Orange Cream

Mango & Coconut Cheesecake

View All