Well hello 2016! Can I be any more late with my greeting? A lot has taken place (mostly school work) that has taken so much of my time and I absolutely apologize!
Let me begin this apology by offering you some of this beautiful Pear Tarte Tatin. I just can’t seem to get France out of my mind since coming back from our summer vacation in Côte d’Azur and honestly, what better way to reminisce than to whip up some classic French food?
Although apples are the most commonly used fruit for this beauty, you may pretty much use any fruit you desire. For my tarte tatin, I decided to rely on Jamie Oliver’s wonderful recipe and go with good ol’ pears
I went with peeling the pears this time which I found was not really necessary for the skin gives off a wonderful texture to the sliced pears.
In addition, I made my shortcrust dough from scratch and by hand which is very easy to do. If you do not have a mixer, do not be afraid to use a potato masher or a simple spatula to cut and mix through your ingredients to create your dough. Make sure to give it time to cool in the fridge so the dough would hold stronger.
I will admit, I was afraid to make the caramel sauce because I have never made one before. It was a little daunting in the beginning, yet I followed Jamie Oliver’s caramel sauce in his own pear tarte tatin to the T although I forewent stirring the caramel as it melted and it turned out quite well!
I absolutely loved making this. It was such a wonderful treat to make as it was easy and most of all, delicious!
PREPARATION TIME: 1 HOUR (INCLUDING COOLING TIME FOR THE DOUGH), BAKING TIME: 30 TO 45 MINUTES
MAKES ABOUT 4 TO 6 SLICES OF PIE
for the short crust pastry:
- 1 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1 stick of cold unsalted butter, roughly chopped
- 3 tablespoons ice water
for the pear and caramel sauce:
- 3 medium sized pears, peeled and thickly sliced
- 2/3 cups of caster sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fresh grated ginger
- 1 tablespoon lemon juice
- 1/4 cup unsalted butter, chopped
- Start with making the short crust pastry. Sift flour and salt together in a standard mixer or a deep mixing bowl if using your hands to mix.
- Add a stick of cold butter and until it resembles breadcrumbs
- Add the cold water gradually. With a small spatula, mix the water in ensuring the dough binds together.
- Wrap the dough in a plastic wrap, and chill in the fridge for a minimum of 30 minutes.
- Meanwhile, preheat the oven to 375 F
- As the oven preheats, begin making your caramel sauce.
- Heat a skillet under medium heat and add the sugar. Let it melt without stirring.
- Once it begins to turn into a lovely golden brown color, add the butter, fresh grated ginger and cinnamon. Allow the flavors to combine
- Place the sliced pears in the caramel sauce allowing the pears to be coated in flavor.
- Turn the heat down and let simmer for 8 to 10 minutes.
- Remove the pan from heat and cool for 5 minutes. Once cool, arrange the pears and the caramel sauce in a separate pie dish. You may also bake the pie straight from the skillet
- Roll out the dough thinly and place the pastry on top of the pears carefully tucking the pastry around the outside of the pears.
- Bake the pie for 35 to 45 minutes or until golden brown. Remove from the oven and let the pie cool for an additional 10 to 12 minutes
- Place a plate on top of the pie dish and carefully turn the pie on the plate.
You may add half a tablespoon of lemon juice on the caramel mixture to elevate its tart flavor if desired. Pears may be sliced thinly or thickly depending on preference.