My OperaPear Tarte Tatin
Thursday, December 17, 2009 3:47:28 PM
Para a versão em português, clique aqui.[/B]
This post is about a recipe that's been a little while since I made it, but this tarte was so good I think I should still post here!
I think it's been two or three months, I was craving for a Tarte Tatin. In fact, I think I came up with this desire since I made the puff pastry for Daring Bakers (which really should be about 3 months now ...).
The fact is that I've always been too lazy to make the caramel layer that usually goes in the bottom of the tarte, which then would turn over to the top. But when I made the pears in syrup (which I just found out they are only in Portuguese, yet), a couple of weeks ago, I decided that was my chance! I used the, thawed my puff pastry, and off I went to my adventure!
This post is about a recipe that's been a little while since I made it, but this tarte was so good I think I should still post here!
I think it's been two or three months, I was craving for a Tarte Tatin. In fact, I think I came up with this desire since I made the puff pastry for Daring Bakers (which really should be about 3 months now ...).
The fact is that I've always been too lazy to make the caramel layer that usually goes in the bottom of the tarte, which then would turn over to the top. But when I made the pears in syrup (which I just found out they are only in Portuguese, yet), a couple of weeks ago, I decided that was my chance! I used the, thawed my puff pastry, and off I went to my adventure!
Once again, I ended up using David Lebovitz's recipe as my start. I swear I try to find other sources, but I do not know ... If even I can write in blog, I no longer trust anyone... hahaha!
I made a rectangular tatin, using a loaf pan, but you could change it to a round shape, and might need to increase the amounts. To serve, I whipped up some cream, and flavored with some cinnamon. Serve it warm, and freshly baked, if possible. The pastry could get stiff!
Pear Tarte Tatin
Adapted from David Lebovitz
4 servings
150g puff pastry (enough to cover your tarte)
8 to 12 halves of pears in syrup
300ml of pear syrup
Preheat oven to 200ºC.
In a small saucepan over medium heat, reduce the syrup to half. It should get to a thicker consistency (this will replace the caramel, which is the traditional syrup in Tarte Tatins).
Pour the reduced syrup in the pan and arrange the pears, covering the pan. The round part should be down. Do not worry if they aren't so cute. While baking, they'll adjust themselves in the pan.
Roll and cut the dough in the shape of your baking and deposit over the pears. Bake for about 40 minutes, or until the dough has puffed and gets golden.
Remove from oven and let cool for 5 to 10 minutes, enough to reduce the risk of getting burned. Turn onto a platter and serve, preferably warm! Oh, and if while turning, some pears have slipped out of place, not a problem! Put them back and it will be great! Hahahaha
Anonymous # Friday, December 18, 2009 11:48:25 PM