Pear Tarte Tatin ….from Good Taste.
Is there anything more French than Tarte Tatin? Non. (Actually a Birkin bag. But you can’t eat that.) Ne panickez pas this is not difficile. Just cook the pears in butter and sugar, throw on a sheet of puff pastry and cook. Pour off the excess jus, turn it upside down and voila! The most delicious, sweet, sticky dessert. Formidable.
You need:
100g unsalted butter
330g caster sugar
3 or 4 pears… the brown ones are the nicest
1 sheet of frozen puff pastry
A touch if vanilla essence
A touch of ground cinnamon to serve
Lashings of thickened cream to serve
·Preheat the oven to 190
·Don’t eat anything all day. To compensate for dessert.
·Moisterise a cake tin. The recipe suggests making it in an ovenproof frying pan so you can put it directly into the oven. I suggest cooking the pears in a saucepan on the stove then transferring the pears and juice to a cake tin with a detachable base. Then when you have cooked it you can drain off all the caramel juice before you flip it.
·Now the boring bit : Peel the pears and core them.
·Cut into chic quarters
·Think about being in Paris.
·Throw naughty but nice butter and sugar in a saucepan.
·And watch it melt. If only your hips would that.
·Keep heat on medium high heat
·Throw the pears in on top. Don’t worry if there is not enough moisture. Don’t put the lid on. The pears will ooze all their juice once they start to cook.
·Watch the sugar, butter and juices start to brown and turn to caramel. Think the caramel of a Birkin bag. Mais oui.
·Let the pears cook uncovered for about 20 to 25 minutes till slightly soft. Poke a fork in to check. Hint: You don’t want them too soft because they must keep their shape. A bit like your upper arms: They look better a little firmer .
·When the pears are cooked take them off the heat and let them cool.
·Carefully lift the pears out with a fork and tongs to place on the bottom of the cake tin. Leaving the juice for un petit moment
·Make a chic little circle of pears in a spiral.
·Hint : Leave a space around the edge so that the pastry will form a border
·Put the cake tin in another bigger baking dish so if the juice drains out in the oven you can catch it.
·Pour the juice over the pears.
·Then place the sheet of frozen or slightly unfrozen puff pastry on top of the pears. Hint: If it doesn’t fit turn the pastry edge over on top of itself as it will make a handy little border when it’s turned upside down and will hold in the fruit
·Stab the sheet of frozen puff pastry with a fork do it doesn’t puff up. Like your waist will after dinner.
·Whack into the oven. Remember to put the cake tin in the baking dish for any oozing jus.
·Cook for about 35 minutes or until the pastry is as golden as a Chloe platform.
·Hint: the juice can make the pastry soggy so the pastry should be well cooked.
·When it’s cooked let it cool for a couple of minutes..
·Then release the detachable rim of the cake tin and let the juices run out into the baking dish. This is to stop caramel flying through the air and in your hair as you flip it over. Sticky.
·Grab a wire rack and flip the tarte over. How chic those little pears look! .
·Serve either room temperature or warm from the oven.
·Pour the reserved caramel into a jug and pour over the tarte just before serving. Or if it’s a couple of hours reheat the caramel a little.
Watch your guest groan with delight and shriek with pure pleasure. Laugh as they kiss your feet. Oh to be adored every Bastille Day. Let them eat cake!
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