Welcome to our Kitchen - it’s Perfect Poached Pear Tart Tatin time.
Place saffron into a pot of water, enough to cover the pears once they get placed in, and bring to the boil. Turn down the heat to low. Place the pears in the water and let them steep with the saffron threads for 20-30 minutes. Remove and let cool as we don’t want them to fall apart.
Heat your oven to 200 C. In a small bowl, mix the honey, cinnamon and cream cheese. Set aside. In your baking dish, sprinkle the oats, brown sugar and butter evenly on the bottom. Place the pears rounded side down into the dish and fill the cored out sections with the cream cheese filling. Tuck the pears in using a sheet of shortcrust pastry. Cook for 30 minutes until the pastry is golden.
Remove from oven and run a knife around the edges to make sure the pastry hasn’t stuck anywhere. Turn out onto a serving dish and serve warm.
Ingredients
Directions
Place saffron into a pot of water, enough to cover the pears once they get placed in, and bring to the boil. Turn down the heat to low. Place the pears in the water and let them steep with the saffron threads for 20-30 minutes. Remove and let cool as we don’t want them to fall apart.
Heat your oven to 200 C. In a small bowl, mix the honey, cinnamon and cream cheese. Set aside. In your baking dish, sprinkle the oats, brown sugar and butter evenly on the bottom. Place the pears rounded side down into the dish and fill the cored out sections with the cream cheese filling. Tuck the pears in using a sheet of shortcrust pastry. Cook for 30 minutes until the pastry is golden.
Remove from oven and run a knife around the edges to make sure the pastry hasn’t stuck anywhere. Turn out onto a serving dish and serve warm.
