Maple pear tarte tatin
• 25g butter
• 1/4 (60ml) cup maple syrup
• 1 pear, sliced
• 2 sheets store-bought puff pastry, thawed
• Vanilla ice-cream, to serve
Preheat oven to 180˚C. Place butter in 2 non-stick 13cm ovenproof frying pans over medium heat until butter has melted. Share the maple syrup between the two pans, arrange pear slices in the base of each pan and cook for 5-6 minutes or until tender. Remove from heat and set aside.
Cut out 4 circles from the thawed pastry, each 14cm wide. Fit 2 of the circles inside each pan over the top of the pears. Brush some egg-wash over each layer of fitted pastry and lay the remaining 2 circles over the top. Bake for 30-35 minutes or until pastry is puffed and golden. Allow to stand for 2 minutes then invert onto plates. Serve warm with vanilla ice-cream. Makes 2.