Pear and Rosemary Tatin

Pear and Rosemary Tatin

Summer = Fruits, and I am slowly transitioning towards fruity and "lighter" desserts. I came across this simple tarte tatin recipe in a magazine and was eager to make B try it for the first time. He had never heard of this pie before but he savored this new discovery.

Tarte tatin is an old French classic dessert and the ingredients are minimal. You only need fruits, sugar and puff pastry. The fruits simmer in the caramel once in the oven, which releases a lot of taste. It is traditionally made with apples but this version combines pears with rosemary. The herbs bring a fresh kick to the fruits. It is best when consumed warm with a scoop of ice cream to balance the sweetness of the caramel.

Makes 1 tart (22cm tart mold). Serves 4.

Ingredients:

  • A roll of puff pastry
  • 175 g of sugar
  • 3 pears
  • 3 tbsp of rosemary
  • 6 tbsp of water
  • Flour
  • Optional: vanilla ice cream

Preparation:

1. Peel and core the pears. Cut them into quarters or thin slices.

2. Chop the rosemary finely.

3. Dust flour on a work surface and lay the rolled dough. Sprinkle the rosemary and fold in half then roll until it's about 3 mm thick. Wrap the dough in cling film and refrigerate.

4. In a pan, add the sugar and water. Stir on low heat until the sugar has dissolved then remove the spoon. Bring to boil for a few minutes until golden. 

5. Remove the caramel from the fire and immediately pour it evenly into the mold until covers the entire bottom surface of the tin.

6. Preheat oven to 220 C.

7. Arrange the pear slices over the caramel.

8. Cover the pears with the puff pastry. Tuck the dough in and trim the extra on the edges.

9. Bake for 40 minutes, the dough should be crispy and brown.

10. Remove from the oven and tip off the juices.

11. Serve warm with a scoop of vanilla ice cream.

My Learnings:

  • The caramel solidifies quickly so make sure to act fast when you spread it in the mold. 
  • The caramel will then melt in the oven and the pears will simmer in the juice. The juice will be trapped under the dough so it won't evaporate, expect a good quantity of it.

Cheers to the beginning of summer!

 

Gratitude #6

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