Vintage Hotel’s Anjou Pear Tarte Tatin

Pear Tarte Tatin is a classic French tart featuring a flaky crust, caramelized pears and, in this recipe, a beautiful Chantilly cream. With pears in season in Ontario, this is an absolutely scrumptious and impressive dessert to serve at your next dinner party. Recipe compliments of Executive Chef Chris Smythe from Noble Restaurant at Prince of Wales.   

And thanks to Jeremy Harb, Food & Beverage Manager at Prince of Wales you’ll know the perfect wine to pair with it.

Anjou Pear Tarte Tatin with Chantilly Cream & Toasted Walnuts 

Compliments of Executive Chef Chris Smythe from Noble Restaurant at Prince of Wales.   

Serves 8 people

Ingredients:

5 lb  Anjou pears, peeled & sliced
1lb Granulated sugar
1 Sheet puff pastry
1 Vanilla bean
2 cups Chantilly cream
1 cup Toasted walnuts
2 cup Water

Method:

1. Lay the pears in the tart mold in a circular fashion.
2. Caramelize the sugar with the 2 cups of water and pour over the pears.
3. Cut the puff pastry to cover the pears and bake in the oven at 375˚F for 30 minutes.
4. Take the tart out of the oven and let stand for 30 minutes (flip the tart mold over to reveal the pear tatin).  
5. Scrape the vanilla bean and add to the whipped cream with a teaspoon of sugar.
6. Place the warm tart on a plate and top with the toasted walnuts and chantilly cream.

Wine Pairing: Cave Spring Cellar’s Indian Summer Riesling 

Compliments of Food & Beverage Manager Jeremy Harb at Prince of Wales. 

Pair this perfect dessert with “Indian Summer” Riesling by Cave Spring Cellars. Its sweet, balanced and the perfect dessert wine to accompany a delicate dessert like the pear tarte tatin.