A tarte tatin (pronounced tart tah-TAN) is a traditional French dessert normally made with apples. This version calls for any type of firm, seasonal pears, which are then cooked with delicious caramel, topped with pastry crust, baked and finally served upside down. Legend has it that two French sisters, Stephanie and Caroline Tatin, created the dish on accident. One sister left the apples cooking in butter and sugar for too long, only to be happily surprised by how delicious the caramelized concoction turned out!
1 sheet of prepared puff pastry, defrosted
3 firm pears
2 tablespoons lemon juice
½ cup sugar
¼ cup water
2 tablespoons unsalted butter
whipped cream or ice cream for serving (optional)
Heat oven to 375 degrees.
Roll out puff pastry sheet on a lightly floured surface and, using a plate as a guide, cut out an 11” circle. Cut 4-5 small slits in the pastry to allow steam to escape. Keep puff pastry chilled in the fridge until you are ready to use it.
Peel, core and cut each pear into 4 wedges. Toss wedges with lemon juice.
Heat sugar and water in a 10” fry pan (nonstick or cast iron are best) over medium heat. Do not stir the mixture, but instead gently swirl the pan until it reaches a light-amber color, about 10-12 minutes. Remove from heat and stir in butter. It will foam and bubble as the ingredients mix together to form delicious caramel.
Return the pan to the heat, and place the pear wedges cut side down in a circle. The pears should slightly overlap. Cook pears until the caramel is thick and syrupy, about 10-15 minutes. Remove fry pan from heat and drape puff pastry over top. Tuck in the edges of the pastry so the pears are completely covered.
Bake for 35-40 minutes, or until the puff pastry is golden brown. Remove from oven and allow the tarte tatin to cool for 30 minutes. Run a knife or spatula along the edges to loosen the caramel. Place a plate over the top of the fry pan, invert it and serve warm or at room temperature.
{ 4 comments… read them below or add one }
Can’t wait to make the homemade granola….looks and sounds delicious!
I am making 20 little gift tins using your cinnamon-roasted almonds…thanks for the idea! I’m using small cylinder Christmas tins found at Michael’s Craft store for under $2.00 each..which makes for a great homemade gift at a reasonable price!
Love your blog….keep the tips and ideas coming!
P.S. I glued a small computer typed copy of your recipe inside the lid of each of the cinnamon-roasted almonds when I made my gift tins….and included your wesite for Farm and a Frying Pan at the bottom so they could all log on themselves to enjoy your blog!
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