Black matte EVA platter. Available on our webshop or at www.etsy.com/shop/MaiaMingDesigns
Now that pears are coming into season again, I have a longing to make this stand by favorite of mine. Pear tarte tatin is a variation on the traditional French apple tarte tatin, which is an upside-down apple tart.
ingredients:
5-6 ripe pears, peeled, halved and cored
5 tablespoons sugar
3 tablespoons butter
1 puff pastry sheet
whipped cream
Pre-heat oven to 180˙ C (350˙ F)
Melt the butter and sugar slowly in a plate sized, non-stick frying pan until the sugar caramelizes. (note: make sure your frying pan is oven safe and will fit inside your oven, I use one with a metal handle.)
Place the pear halves facing down around the edge of the pan and in the center. Cook the pears a few more minutes on the stove.
Remove from heat and place a circular cut puff pastry sheet on top of the pears to the edge of the pan.
Use a fork to prick holes in the puff pastry and place the whole frying pan in the oven. Bake for 15-20 minutes until the puff pastry is browned on top and cooked.
Carefully put a wide serving plate over the frying pan and flip the tart onto the plate. This works best while the caramelized sugar is hot, if you wait too long, it is harder to flip out of the pan.
Violà! Now you have the pastry on the bottom and the pears on top.
Serve warm with whipped cream.
Bon appetit!
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