Savoury Pear and Roquefort Tarte Tatin
Danny created this dish for Great British Bake Off ™ Series 3. Paul Hollywood called the turned-out tart dark and invitingly toffee-like, and Mary Berry praised its clearly visible pastry layers and beautifully baked base. This Fix-It version preserves that praised rough-puff lamination and dark caramel while answering Paul's one note — more Roquefort — by layering the blue cheese right through the tart, not just over the top.
- Time: 150 min
Source: Relaxed Recipes
Ingredients
- FOR THE ROUGH PUFF PASTRY
- cold unsalted butter, cubed
- strong white bread flour
- of fine salt
- lemon juice
- ice-cold water
- FOR THE CARAMEL & FILLING
- firm conference pears
- soft brown sugar
- unsalted butter, cubed
- sherry vinegar
- chopped walnuts
- fresh lemon thyme leaves, plus 4–5 sprigs to finish
- Roquefort, crumbled
- EQUIPMENT
- cm tarte tatin pan or heavy ovenproof frying pan
- Rolling pin and round-bladed knife
- Baking parchment
- Oven gloves and a large, flat serving plate
- Shallow tray
- Wire rack