Check out my foodie adventures at Foodspotting and Foodgawker

Sunday, October 14, 2007

Brandied Pear Tarte Tatin

Pear Tarte Tatin

Puff pastry dough is a kitchen miracle. You could wrap just about anything up in puff pastry and it will undoubtedly be delicious...and impressive!

Note: this dish requires an oven-proof frying pan.


* 3 or 4 ripe pears, peeled
* 3 Tbsp. unsalted butter (i like to use sweet cream butter)
* 1/4 cup sugar ( white or brown sugar)
* 1/4 tsp cinnamon
* 1 Tbsp. brandy (optional)
* 1 sheet of frozen puff pastry, defrosted
* 1 egg, beaten


* Preheat oven to 400 degrees.
* Place the rim of your metal pan over the puff pastry and cut the dough to fit its circular shape.
* Halve the pears lengthwise, remove seeds and slice into wedge shapes.
* Melt butter in frying pan on medium-high heat.
* Stir in the brandy, sugar and cinnamon.
* Arrange pear slices on the bottom (try not to overlap them too much).
* Cook the pears for about 10-15 minutes, or until the pears have carmelized and the sugar becomes dark and syrupy.
* Take pan off the heat and place the puff pastry sheet over the pears, tucking the edges down the sides.
* Make a few small holes in the center using a fork or a knife.
* Brush the surface with the beaten egg.
* Then place the whole pan in oven for about 20-25 minutes, until the pastry is crisp and golden brown.
* Allow the pan to cool on a flat surface.
* When cool, put a plate over the pan and then flip the pan upside down so that the pastry is on the bottom.

I like to serve this dish with a good, quality Vanilla Bean ice cream...

No comments: