I had time to cook, and think about cooking, this past weekend for the first time in about eight weeks. Life has been just a bit busy with family, work and university.
I have grand illusions when it comes to cooking Tarte Tatin. However, I made an apple tarte tatin earlier this year and it was a bit of a disaster. Never one to give up,on Sunday I made Pear Tarte Tatin from the July 2012 issue of NZ Cuisine. It was really good!
I cooked the pears a couple of hours before I needed them and left them in the pan. This meant there wasn’t much to do before putting the pan in the oven. Instead of serving the tart with zabaglione, I served vanilla bean custard. The recipe says it serves 6 but it serves 8 quite easily. I will definitely make this again – it was delicious.
Pear Tarte Tatin
from NZ Cuisine Issue 153
300g butter puff pastry
5-6 pears, peeled quartered and cored
juice of 2 lemons
Preheat the oven to 200C. Roll out the pastry to a 27cm-diameter circle, 5mm thick (or to a size that is big enough to overlap your frying pan). Refrigerate until required.
Toss the pear quarters together with the lemon juice.
Melt the honey and butter in a 25cm oven-proof frying pan then arrange the pears in the frying pan in a single layer, peeled skin side down. Add any juices from the pears then cook until any liquid disappears and the pears begin to turn golden brown. Put the pastry circle on top of the pears, tucking the pastry around the edge of the pears inside the frying pan.
Transfer to the oven and bake for 25 minutes or until the pastry is golden. Remove from the oven and allow to stand for 5 minutes then turn out on a serving plate.