Love is in my Tummy

Plant-based flavor

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VEGAN Pear Tarte Tatin

Created by on January 7, 2018

  • Prep Time:15m
  • Cook Time:20m
  • Total Time:40m
  • Serves: 4
  • Yield: One 8" Tarte Tatin

Ingredients

  • 1 Pear
  • 2 small apples (the sweet kind)
  • 1/2 c jaggery
  • 1 tsp. water
  • 1 cardamom, seeds powdered
  • 2 tbsp. dairy-free butter
  • 1/2 tsp. vanilla bean paste
  • 1/4 c chopped pecans
  • 1 tbsp. cranberries
  • 1 sheet of frozen puff pastry (I use Pepperidge farm)
  • 1 tsp. canned coconut milk, for brushing
  • 1 tbsp. cinnamon sugar

Instructions

  1. Thaw the frozen puff pastry sheet according to package instructions. Set aside.
  2. In an 8" cast iron skillet, combine the jaggery, water, powdered cardamom seeds and bring to a boil. Keep stirring to prevent burning.
  3. Once the sugars turn syrupy, stir in the butter and vanilla and remove from heat.
  4. Preheat the oven to 400F/200C.
  5. Halve and core the fruits. Slice them in 1/2" pieces and arrange the slices on top of the warm jaggery syrup.
  6. Sprinkle over the chopped pecans and cranberries.
  7. Roll the puff pastry out and place on top of the skillet. Trim edges into a circle slightly larger than the skillet. Tuck in the excess sides into the skillet.
  8. Brush the top of the pastry with the canned coconut milk. Using a sharp knife, cut out sir vent holes in the pastry. Sprinkle generously with cinnamon sugar.
  9. Bake the skillet in the preheated oven at 400F/200C for 20-25 minutes, or until the puff pastry is golden brown and crisp on top.
  10. Remove from the oven and cool slightly on a wire rack before turning the Tarte Tatin over a plate. Slice and serve warm with a side of dairy-free ice-cream.