Pears and apples are our local autumn fruit, and I love to use them for baking.
This recipe is a chic and tasty alternative to the traditional apple tarte Tatin, made famous when the Tatin sisters chose to present their apple pie upside down, showing off the beautiful fruit caramelised in the cooking juices.
To make this delicious dessert you will need a sheet of sweet or short pastry, or even puff pastry if you prefer. You’ll also need five or six pears, peeled , cored and halved, about 4 oz or 120 grams of butter and the same of sugar and and most importantly a heavy based frying pan or skillet, that can cook both over heat and also in the oven. I use an old frying pan that lost its handle many years ago!
Place the large slice of butter in a heavy based pan or skillet, pour in the sugar. Lay the pears, peeled, cored and halved, arranged carefully, thinking how they will look when the tart is served ‘bottom-up’.
Turn up the heat and cook gently first to melt the butter, then more quickly to caramelise the sugar. Once the sugar has just turned golden brown, take the pan off the heat and gently lay the pastry crust over the fruit, making sure it fits snugly to the pan.
Pop your pan into the oven pre-heated to 190, or gas 5. Bake until the pastry crust is golden brown. Remove from the oven and leave to cool slightly before turning upside down onto your serving platter. Bring to the table and wave to your delirious fans, smile graciously and murmur “no really, it’s nothing …. just a little pear tart…..”
PS. The winner of my brocante tour giveaway, a one T Scott still hasn’t been in touch to claim his or her prize. I can’t have a a giveaway without a winner, so if I hear nothing before Wednesday 4th December, there shall be a new draw at midday, Paris time of course!