†26 April, 2011

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Pear and rose tarte tatin Melt 50g butter in a non-stick pan. Add a fuckload of sugar. I used about a cup. Keep over a low heat, stirring frequently for 10 minutes or more until the sugar starts to brown before turning into scorching caramel. Add peeled and sliced pears, say five or six. Don’t be alarmed when the caramel turns into clumps of toffee; instead add several splashes, say 1/4 cup, of rosewater (larger supermarkets tend to stock this in the international aisle) and bring the heat up. Your misbehaving toffee will transform back into a caramel with a rose scented kick and the pears will soften. A few shakes of cinnamon are essential. Grease a 20 by 15cm dish (give or take), lay greaseproof baking paper then lay a sheet of puff pastry inside, with a few inches excess hanging over each side. Prick the base with a fork. Pour the pears in, the tuck the overlap of the pastry over top to create a frame of pastry. Bake at 180 degrees celsius until the pastry is puffed up and golden. Nice served with cream and a few slices of fresh pears. Photo by James.

Pear and rose tarte tatin

Melt 50g butter in a non-stick pan. Add a fuckload of sugar. I used about a cup. Keep over a low heat, stirring frequently for 10 minutes or more until the sugar starts to brown before turning into scorching caramel. Add peeled and sliced pears, say five or six. Don’t be alarmed when the caramel turns into clumps of toffee; instead add several splashes, say 1/4 cup, of rosewater (larger supermarkets tend to stock this in the international aisle) and bring the heat up. Your misbehaving toffee will transform back into a caramel with a rose scented kick and the pears will soften. A few shakes of cinnamon are essential. Grease a 20 by 15cm dish (give or take), lay greaseproof baking paper then lay a sheet of puff pastry inside, with a few inches excess hanging over each side. Prick the base with a fork. Pour the pears in, the tuck the overlap of the pastry over top to create a frame of pastry. Bake at 180 degrees celsius until the pastry is puffed up and golden. Nice served with cream and a few slices of fresh pears.

Photo by James.