Gâteau de Voyage flavour of the month – Date, Almond & Thyme

Pear tarte tatin


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Flaky puff pastry with caramelised pears.

Our tarte tatins are turned out of the copper pan as close to your collection window as possible so we can preserve the layers of the pastry right up to the last moment.

From this moment onwards though, the caramel starts to soften the pastry. Despite our best efforts to assess the remaining caramel (pouring off any excess if necessary) as well as baking the pastry to a dark crispness to help withstand the moisture of the caramel, the pastry will eventually and naturally become saturated with the caramel from the pears. Each tart tatin is a little different because there are so many variables in heat, ripeness of the pears and thickness of the pastry that can affect the finished tart, the only way to avoid this from happening is to turn the tarte tatin out just before it goes onto the table which of course can’t be done unless you have made the tarte tatin yourself.

There is a recipe in my cookbook should you want to attempt this recipe yourself and here is a link to a Carroageworks masterclass in partnership with Smeg that I filmed in 2022 https://carriageworks.com.au/journal/nadine-ingram/

Ingredients: Butter, sugar, flour, salt, water, free range eggs, pears, vanilla.

Serving & Storage: Best eaten same day. Keep at room temperature, do not refrigerate.

Our products are made in an environment where lots of other lovely things containing eggs, sesame seeds, soy, tree nuts and gluten are made and, therefore, may contain traces of these allergens.

Pear tarte tatin showcasing caramelized pear slices atop a buttery pastry base, delivering a delightful combination of sweet and buttery flavors
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