Caramelized Upside Down Pear Pie
|Firm ripe pears||6|
|Caster sugar||6 Ounce (175 Gram, 3/4 Cup Superfine Sugar)|
|Butter||4 1⁄2 Ounce (115 Gram)|
|Whipped cream||1 Cup (16 tbs) (To Serve)|
|For the pastry|
|All purpose flour||4 Ounce (115 Gram, 1 Cup)|
|Salt||1 1⁄2 Milliliter (1/4 Teaspoon)|
|Cold butter||4 1⁄2 Ounce, diced (130 Gram, 9 Tablespoon)|
|White vegetable fat||1 1⁄2 Ounce, diced (40 Gram, 3 Tablespoon)|
|Chilled water||60 Milliliter (4 Tablespoon)|
1. To make the pastry, combine the flour and salt in a bowl. Cut or rub in the butter and vegetable fat until the mixture resembles coarse breadcrumbs. Stir in just enough water to bind. Wrap the dough in clear film (plastic wrap) and chill for 30 minutes. Preheat the oven to 200°C/400°F/Gas 6.
2. Peel, quarter and core the pears. Toss with some of the sugar in a bowl.
3. Melt the butter in a 27cm/10 1/2in heavy ovenproof omelette pan. Add the remaining sugar. When it changes colour, arrange the pears in the pan.
4. Continue cooking, uncovered, for about 20 minutes, or until the fruit has completely caramelized.
5. Leave the fruit to cool in the pan. Meanwhile, on a lightly floured surface, roll out the pastry to a round that is slightly larger than the diameter of the pan. Place the pastry on top of the pears and carefully tuck the pastry in around the edges.
6. Bake for 15 minutes, then lower the oven temperature to 180°C/350°F/ Gas 4. Bake for a further 15 minutes, or until the pastry is golden.
7. Let the pie cool in the pan for a few minutes. To unmould, run a knife around the pan's edge, then, using oven gloves, invert a plate over the pan and quickly turn the two over together.
8. If any pears stick to the pan, remove them gently with a metal spatula and replace them carefully on the pie. Serve warm in slices with a little whipped cream, if you like.