In 2019, we planted a three combo pear tree in our backyard. The following year it started to bear the three varieties of pears namely; Bartlett pears, 20th Century Asian pears and Chojuro Asian pears. In the first year, the yield was less, increasing with each passing year. Having received a good amount of Bartlett pears this summer in 2022, I decided to make pear tarte tatin. A dessert perfect to be done with seasonal or excessive fruits from your garden. Select pears that are ripe, yet firm, holding their shape when sliced. Avoid using ones that are soft, they will turn into a mush once cooked.
Tarte Tatin is a classic French dessert that is said to be an invention of a culinary accident at the Hôtel Tatin. This hotel was run by two sisters, Stéphanie and Caroline Tatin. While making the traditional apple pie, one of the sister by mistake created an upside down pie. It became a signature dish at the hotel, which was appreciated by the guests. Originated in France, tarte tatin made its way to other countries over the years.
Besides apples, tarte tatin can be made with pears, peaches, pineapple, tomatoes, other fruits or even vegetables. Pastry can be either puff or shortcrust. Quick and easy to prepare, especially with store bought puff pastry. In an oven-safe skillet on the cooktop, the fruit pieces are cooked in a caramelized mixture consisting of butter, sugar and spices, covered with a crust and baked. Upturned into a platter, which is best enjoyed when still warm and the pastry is crisp. Served accompanied with either whipped cream, crème fraîche or a scoop of vanilla ice-cream.
Tarte Tatin is a classic French dessert that is said to be an invention of a culinary accident at the Hôtel Tatin. This hotel was run by two sisters, Stéphanie and Caroline Tatin. While making the traditional apple pie, one of the sister by mistake created an upside down pie. It became a signature dish at the hotel, which was appreciated by the guests. Originated in France, tarte tatin made its way to other countries over the years.
Besides apples, tarte tatin can be made with pears, peaches, pineapple, tomatoes, other fruits or even vegetables. Pastry can be either puff or shortcrust. Quick and easy to prepare, especially with store bought puff pastry. In an oven-safe skillet on the cooktop, the fruit pieces are cooked in a caramelized mixture consisting of butter, sugar and spices, covered with a crust and baked. Upturned into a platter, which is best enjoyed when still warm and the pastry is crisp. Served accompanied with either whipped cream, crème fraîche or a scoop of vanilla ice-cream.
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Pear Tarte Tatin
(Serves 6 or 8)
Ingredients:
900 grams ripe firm Bartlett pears
1 box of Tenderflake puff pastry (397 grams available in Canada) or frozen puff pastry sheets (defrosted before use)
100 grams butter (softened)
1/3 cup sugar
1/2 teaspoon cinnamon powder
2 star anise
1 cinnamon stick
juice of half a big lime
all-purpose flour for dusting
You will need a 10-inch oven-safe skillet
Method:
Wash, peel, cut each pear into halves and core using a melon baller. Cut two pears across into rounds to be placed in the centre. Transfer the pear pieces into a bowl, add lime juice, cinnamon powder and combine well. Set aside.
Preheat oven to 375 F or 190 C.
On a light floured surface, roll each block into a 10 and 1/2-inch square. Upturn the skillet on the pastry and use the top rim of the skillet as a guide to cut the pastry into a 10-inch round. Transfer into a plate.
Continue the above with the second block of pastry. Brush the top with water and place the first round on top of the second one to adhere. Refrigerate until ready to use.
Note:
Spread the butter all over the base of the skillet. Sprinkle sugar on top of the butter. Then, place the two star anise and cinnamon stick on the sugar.
Arrange pear halves cut side up in a circle along the edge of the skillet. Fill the centre with the pear rounds cut side up.
Heat the skillet on medium-low flame to melt the butter, sugar and cook the pears. The mixture will turn into a syrup, slowly starting to caramelize. Once it is amber in colour with pears slightly softened, remove skillet from the heat.
Drape the chilled pastry on top of the pears tucking the edge of the pastry in, all along the sides of the skillet. Use a spoon handle to gently tuck in the pastry.
With a sharp knife, make small slits on top of the pastry for venting.
Place skillet in the preheated oven. Bake until the pastry is crisp and golden brown, about 25 minutes.
Remove from the oven, let it rest and cool for 5 minutes. Run a knife along the edges of the pastry dough to loosen.
Carefully upturn tart onto a serving plate.
Serve warm with either whipped cream, crème fraîche or a scoop of vanilla ice-cream.
Note:
(Serves 6 or 8)
Ingredients:
900 grams ripe firm Bartlett pears
1 box of Tenderflake puff pastry (397 grams available in Canada) or frozen puff pastry sheets (defrosted before use)
100 grams butter (softened)
1/3 cup sugar
1/2 teaspoon cinnamon powder
2 star anise
1 cinnamon stick
juice of half a big lime
all-purpose flour for dusting
You will need a 10-inch oven-safe skillet
Method:
Wash, peel, cut each pear into halves and core using a melon baller. Cut two pears across into rounds to be placed in the centre. Transfer the pear pieces into a bowl, add lime juice, cinnamon powder and combine well. Set aside.
Preheat oven to 375 F or 190 C.
On a light floured surface, roll each block into a 10 and 1/2-inch square. Upturn the skillet on the pastry and use the top rim of the skillet as a guide to cut the pastry into a 10-inch round. Transfer into a plate.
Continue the above with the second block of pastry. Brush the top with water and place the first round on top of the second one to adhere. Refrigerate until ready to use.
Note:
- Two rounds of pastry were use to get a thicker crust.
Spread the butter all over the base of the skillet. Sprinkle sugar on top of the butter. Then, place the two star anise and cinnamon stick on the sugar.
Arrange pear halves cut side up in a circle along the edge of the skillet. Fill the centre with the pear rounds cut side up.
Heat the skillet on medium-low flame to melt the butter, sugar and cook the pears. The mixture will turn into a syrup, slowly starting to caramelize. Once it is amber in colour with pears slightly softened, remove skillet from the heat.
Drape the chilled pastry on top of the pears tucking the edge of the pastry in, all along the sides of the skillet. Use a spoon handle to gently tuck in the pastry.
With a sharp knife, make small slits on top of the pastry for venting.
Place skillet in the preheated oven. Bake until the pastry is crisp and golden brown, about 25 minutes.
Remove from the oven, let it rest and cool for 5 minutes. Run a knife along the edges of the pastry dough to loosen.
Carefully upturn tart onto a serving plate.
Serve warm with either whipped cream, crème fraîche or a scoop of vanilla ice-cream.
Note:
- Pears can be substituted with apples.
