A French twist on Thanksgiving dessert
Why not serve a traditional French dessert this Thanksgiving dessert? Zees Grill’s Pear Tarte Tatin is buttery, flaky and utterly delicious with caramelized, and in season, pears baked in an upside-down tart. Paired with Queenston Mile Vineyard’s Mile High Sparkling your dessert course will be simply spectacular.
4 Ripe pears
100 g Caster sugar
50 g Unsalted butter
1 Vanilla pod, seeds scraped out
1 Star anise
1 Cinnamon stick
1 Roll of ready-made puff pastry (store bought or homemade)
- Preheat oven to 400˚F.
- Peel, quarter, and core pears.
- Place sugar in a cast iron oven proof pan and melt over low heat without stirring.
- Once sugar has browned and turned a caramel colour, stir in the butter to make smooth.
- Split vanilla bean in half and scrape the seeds into the pan, add the vanilla pod, star anise, and cinnamon stick.
- Arrange the pears in the pan, cut side up, then turn the heat up to medium and cook for approximately 5 minutes.
- Roll puff pastry to 5 mm and cut a circle slightly larger then the pan.
- Place the pastry over the pears and tuck the pastry under the pears using a spoon.
- Bake in the oven for 30 minutes until the pastry is golden and has risen.
- Remove from the oven and allow to cool in the pan for 5 minutes to let the caramel settle.
- Place a serving plate over the pan and carefully flip the tarte over onto the serving plate.
- Serve with custard, or ice cream.
Wine Pairing – Mile High, Queenston Mile Vineyard
This 100% Riesling based sparkling wine pairs perfectly Pear Tart Tatin. The juicy tropical fruit flavours perfectly balance the Niagara pear fruit notes. Pairing compliments of the sommeliers of Queenston Mile Vineyard.