Pear tarte tatin can be served warm with ice cream or sweetened whipped cream. Photo by: Sara E Crowder/Katie Workman via AP
September 20, 2017 10:33:05 AM
Taxi cab confession: Before now, I had never made a tarte tatin. It sounded just plain scary -- flipping a pan over so that the fruit ends up on top and the crust ends up on the bottom. Such drama! Why would anyone put themselves through such angst?
But there I was just minding my own business, and suddenly it was pear season, and the voluptuous, colorful, squatty fruits were everywhere. I bought some puff pastry, gave myself a big old pep talk, and turned up the music. An hour later, my first pear tatin was a success. A few pears stuck to the pan when I inverted it, but I pulled them off and settled them back into place on the tarte, and no one was the wiser.
And while I will have to accomplish a few more successful tarte tatins to feel as though it is no longer intimidating, I am now on my way. I can envision that day when I will be able to say with casual confidence: "Oh, can I bring a dessert? How about a tarte tatin?"
You want your pears to be just ripe, but not soft. They need to hold their shape in the baking. Buy yourself some good ice cream for this -- you and your tarte tatin deserve it.
In closing, I take a moment yet again to profess my abiding love for premade puff pastry. I may be excited to add tarte tatins to my repertoire, but I'm pretty far away from wanting to make my own puff pastry.
PEAR TARTE TATIN
Serves 6 to 8
Start to finish: 1 hour
1/2 cup sugar
3 tablespoons unsalted butter
2 teaspoons fresh lemon juice
4 just-ripe but firm Anjou or Barlett pears
All-purpose flour for rolling out the pastry
1 sheet (1/2 of a 17/3 ounce package) puff pastry, either refrigerated and cool, or, if frozen, thawed according to package directions but still slightly chilled
Vanilla ice cream or sweetened whipped cream to serve
5. Military brief: Conner graduates COMMUNITY