1/17/2024 0 Comments Caramel pear tartThis recipe took me back to my first pastry job at an upscale bakery here in Los Angeles. He also strongly suggested that I would be the wife of his dreams if I would make it for him. It was packed with juicy caramelized pears, and served with both crème anglaise and vanilla ice cream, and topped with salted caramel sauce. A week ago, Jason told me that he dreamed about the most delicious pear tarte tatin. Now every time I sleep on my boring rectangular mattress I die a little on the inside.Įxhibit C: This Pear Tarte Tatin. It was shaped like a modified T, and called the “Angel Wing Mattress”-perfect for those of us who like to sleep on our sides with one arm extended! It even came with special T-shaped fitted sheets. In my house, we’re kind of geniuses when we’re asleep.Įxhibit A: This recipe for Cinnamon Bun Hot Chocolate, which (seriously) came to me in a dream, and is dreamy in every sense of the word.Įxhibit B: The dream I had the other night where I came up with a totally new mattress design. These tender pears gleam like jewels and will dazzle dessert lovers! Serve warm or at room temperature with whipped cream.This Pear Tarte Tatin is packed with juicy caramelized pears and served with vanilla ice cream drizzled with salted caramel sauce. If any of the pears or caramel are stuck in the pan, remove with a knife and arrange on top of tart.Ĭool tart slightly before serving. Invert the tart onto a platter, using oven mitts. Cut around edge of skillet with a knife or spatula to loosen pastry. Remove tart from oven and cool on rack one minute. Brush pastry with some of the egg glaze.īake tart until pastry is deep golden brown and firm when tapped, about 30 minutes. Lay pastry over fruit (work quickly because it will begin to melt from the heat of the pan.) Cut 3-4 slits in pastry. Place in refrigerator while you wait for the filling to caramelize. Roll out pastry on parchment paper to a round shape to fit size of skillet. While the fruit is cooking on stove, preheat oven to 425° F. Boil until a thick amber coloured syrup forms, turning skillet to ensure even cooking, about 20 minutes. Increase temperature to medium-high heat. Mix 1 tablespoon sugar, cardamom, cinnamon and nutmeg together in a small bowl. Cut any remaining pears in quarters to fill in the gaps. Cook over medium heat until butter melts, the sugar is partially dissolved and the mixture is bubbling, about 2 minutes.Īrrange pears closely together, core-side up, in a circular pattern in the skillet. Allow to defrost in refrigerator overnight.) Remove pastry from refrigerator and let sit at room temperature for 15 minutes before rolling out.Īrrange butter in bottom of a 10 to 12-inch oven-proof skillet with sloping sides (preferably cast iron.) Sprinkle 1 cup sugar evenly over butter and pan. Pastry dough may also be frozen up to one month in freezer before rolling. (Can be made one day ahead refrigerate until use. Gather dough into ball, flatten and wrap in plastic. Add sour cream and pulse until moist clumps form. Add butter and pulse until butter is size of peas. They taste best slightly warm or at room temperature.ģ/4 cup chilled unsalted butter, cut in piecesġ/2 cup unsalted butter, room temperature, cut in 4 piecesġ cup plus 1 tablespoon granulated sugar, dividedĦ large Bosc or Anjou pears, peeled, cored and halvedĬombine flour, sugar and salt in bowl of food processor. Once you get the hang of making the caramel and the final turnout of the tart onto a plate, tarte tatins are an unfussy and reasonably quick dessert to prepare in advance of dinner. Fear not: The crust will continue to bake, and when the tart is finished and cooling, the wayward caramel will harden and shellac the crust like a candied apple – or in this case, pear. While the upside-down tart bakes in the oven, the caramel from the fruit filling will bubble up in spots through the crust. Best of all they are beautifully imperfect, irregular and uneven in presentation – and all the more charming for that. Tarte Tatins are delightfully simple, oozing caramel and fruit. It’s my favorite dessert to make for weekend entertaining, especially during the winter when I crave homey rustic desserts. I don’t know about you, but I’m in the mood for a tarte tatin.
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