Inn On The Twenty’s Foie Gras and Pear Tarte Tatin

Pan seared Foie gras paired with a classic pear tarte tatin

Indulge in the decadence of French cuisine courtesy of Executive Chef Pete Tindall with this exquisite pan-seared Foie Gras recipe. Paired with pear tarte Tatin, you’ll enjoy a harmonious blend of flavors that will elevate your dinner party to a new level!

Foie Gras and Pear Tarte Tatin

Yields 4 servings


6 (4-oz) Pieces grade A foie gras
Sea salt and freshly ground black pepper

Pear Tarte Tatin:
125 g Caster sugar
40 g Unsalted butter, cold
½ tsp Ground ginger
½ tsp Ground cinnamon
3 large Pears
375 g All-butter puff pastry            


Pan-seared foie gras:

  1. Place a large sauté pan over medium-high heat.
  2. Using a paring a knife, gently score the foie gras slices with a diagonal pattern on one side.
  3. Season to taste with salt and pepper.
  4. Place 3 slices in the pan and sear until golden brown, about 2 minutes.
  5. Reduce the heat slightly, turn the foie gras over, and cook for an additional 2 minutes.
  6. Transfer to a plate and set aside to rest.
  7. Wipe the pan clean and repeat with the remaining 3 slices of foie gras.

Pear Tarte Tatin:

  1. Preheat the oven to 200°C/400°F.
  2. Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat.
  3. Add the sugar and heat to a lovely caramel colour, stirring constantly.
  4. Chop the butter into cubes, then add to the pan with the ginger and cinnamon, and stir to combine.
  5. Peel and core the pears, cut into wedges, then place in the caramel and spoon over the mixture. Turn the heat down and cook for 5 to 10 minutes, or until the pears are just tender and cooked but retain their shape.
  6. Remove from the heat and cool slightly, then arrange the pears nicely in the pan.
  7. Roll out the puff pastry to about 5mm in thickness and cut a disc slightly bigger than your pan (about 24cm).
  8. Carefully place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.
  9. Bake the pie for 30 to 40 minutes, or until the puff pastry is golden brown and puffed up.
  10. Remove from the oven and leave for 10 minutes to cool.
  11. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate.

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