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Mincemeat Pear Tatin




Source of Recipe


Sainbury's


List of Ingredients




General:
175g plain flour
75g cold butter, cut into cubes
pinch of salt
2-3 x 15ml spoons cold water to mix

Topping:
25g butter
25g light soft brown sugar
3 ripe dessert pears, cored and quartered lengthways
411g jar luxury mincemeat
sprigs of fresh mint to decorate



Recipe



Place the flour in a large mixing bowl, add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Stir in the salt and add enough water to mix to form a firm dough.

Knead gently on a lightly floured surface and roll out to a circle approximately 25cm in diameter. Using an 18cm (base measurement) metal pie plate, cut out a circle of pastry. Cover the pastry and chill until required.

Preheat the oven to 200°C, 400°F, Gas Mark 6.

To make the topping, melt the butter and sugar in a saucepan over a moderate heat, stirring until the sugar has dissolved and the butter has melted.

Add the pear quarters and gently cook for 2-3 minutes. Stir in the mincemeat and heat through for a further minute.

Pour the mincemeat and pears into the 18cm pie plate and arrange the pear quarters so they are evenly spaced. Allow to cool slightly.

Place on the pastry circle and tuck the edges under towards the pears. Place the pie plate onto a baking tray.

Bake in the preheated oven for 25 minutes until the pastry is golden brown. Remove from the oven and allow to stand for 5 minutes.

Place a large flat serving plate over the pie plate. Using oven gloves, hold the serving plate and pie plate together, and carefully invert the tatin onto the serving plate so it is fruit side up.