We’re doing some countdowns here in the Ferraro house. 5 days until my first sprint-triathlon, 17 days until Halloween and my 30th Birthday and 22 days until we fly away to Turkey and Spain.
Exciting huh? I have some awesome blogger friends who will be helping me out and guest-posting while we’re away and then I hope to write up some quick posts and show you travel pics! I am so so excited…really.. think I’m jumping out of my skin thinking about where we’ll be in just a few weeks! And for those that are wondering, this trip is counting as our Birthdays, Christmas, Hanukkah, New Years, Valentines, Kwanzaa, Thanksgivikkuh and any other Holiday that Hallmark created…well you get it.
Thank goodness I have cooking to keep me balanced, with all these exciting things in the works, my anxiety is on full-throttle (totally normal). So today I have the easiest and fanciest dessert! You’re going to love me for this one.
Pear tart tatin has been on my bucket list since the beginning of the year. At first I was thinking about making an apple tart tatin and was thinking about placing the thin apple slices perfectly in a methodical flower pattern. But that idea went out the window when I saw how labor intensive that would be (maybe next time). Instead this recipe is so simple and still creates the most gorgeous outcome!
The ripe pears are simple cut into quarters and placed in an easy caramel of sugar and bitter. Everything bubbles and begins to soften together so the pears get sticky gooey-yummy with the gorgeous sugar sauce. Then the best part times….puff pastry! Sure,you can make your own, but for a few buck, I let the expert help me on on this one. Just take out a thawed piece of puff pastry, roll it out a bit and place it right over the pears. Pop it in the oven and have someone you trust flip the masterpiece over..and…voila!
Method:
1) If you haven’t already, thaw your puff pastry. You can do this overnight in the refrigerator or leave out out on the counter for about 20 minutes. Roll it out on a floured surface a bit to thin it out. *Note: Make sure you don’t try and work with it frozen, it must be thawed.
2) In a non-stick skillet, melt the butter and sugars together and allow to cook until everything is mixed well. About 3-4 minutes.
3) Place the pear pieces,cut side up in the sugar mixture. For a 10in pan, I was able to fit 15 pieces (with 1 leftover for a snack).
4) On medium heat, allow the pears to cook in the sugar until they begin to soften and the sugar is dissolved. About 7-8 minutes.
5) Then, place your puff pastry over the pears and tuck the corners and sides in. Use a knife to cut small air vents on the top.
6) Place the pan into a 400 degree F oven for about 20 min or until the puff pastry puffs up and is golden brown.
*Tip: If you are not using a oven safe pan, wrap the handle in foil a few times.
7) When done, take out of the oven and allow to rest for 5 minutes. Then use a plate that is larger than your pan and invest the tart onto the plate.
Pear Tart Tatin
Ingredients
- 4 Pears peeled, cored and cut into quarters
- 1 Vanilla bean cut in half and scraped
- 1/2 c Brown sugar
- 1/4 c White sugar
- 6 Tb butter unsalted
- 1 Sheet of Puff Pastry thawed
Instructions
- If you haven't already, thaw your puff pastry. You can do this overnight in the refrigerator or leave out out on the counter for about 20 minutes. Roll it out on a floured surface a bit to thin it out. *Note: Make sure you don't try and work with it frozen, it must be thawed.
- In a non-stick skillet, melt the butter and sugars together and allow to cook until everything is mixed well. Aout 3-4 minutes.
- Place the pear pieces,cut side up in the sugar mixture. For a 10in pan, I was able to fit 15 pieces (with 1 leftover for a snack).
- On medium heat, allow the pears to cook in the sugar until they begin to soften and the sugar is dissolved. About 7-8 minutes.
- Then, place your puff pastry over the pears and tuck the corners and sides in. Use a knife to cut small air vents on the top.
- Place the pan into a 400 degree F oven for about 20 min or until the puff pastry puffs up and is golden brown.
- *Tip: If you are not using a oven safe pan, wrap the handle in foil a few times.
- When done, take out of the oven and allow to rest for 5 minutes. Then use a plate that is larger than your pan and invest the tart onto the plate.
Karla @ Foodologie says
October 14, 2013 at 7:38 pmThis was awesome! Thanks for sharing a piece 🙂
Suzanne says
October 21, 2013 at 7:58 amThis looks fantastic and so simple, love pears! exciting stuff happening at your house enjoy every moment.
Samantha says
October 21, 2013 at 8:57 amYes..thank you!! I just did the triathlon this passed weekend and now onto the next!
Kirsten says
December 3, 2013 at 12:51 pmSamantha,
How amazing this tart looks. I can only imagine the taste! Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!