Caramel pear tart1/17/2024 There was something so comforting and therapeutic about it, standing over the bubbling caramel and remembering how it was to walk into my first professional pastry job, new clogs pinching my feet, nervous and excited and more than a little clueless about what was in store and where it would all lead. But I have no regrets over the time spent making this tart. I really need to get better about just making a batch of cookies and calling it a day. But you are free to gussy it up, or serve it as plain as you’d like.Īnd what of all my talk last week about saving time and making simpler desserts? I stand by that. What can I say-I have my limits! That seemed a little too excessive, even for the SugarHero household. You might notice that I served it with ice cream, but not the crème anglaise of Jason’s dream. As a bonus, if you boil the juice for a few minutes, you’ll make the most amazing thick caramel pear sauce to go over the tart. This helps the final tart hold together better and not be as soggy. Only after they were translucent and perfectly tender was the top of the tart covered with puff pastry and then baked until golden and puffed.īefore unmolding the tart, I like to (carefully!) tilt it to the side and drain most of the excess caramel/pear juice. When they started to shrink, I’d shove them over and add a few new slices, then cook some more. I first made a simple caramel with butter and sugar, then arranged the pears in my cast-iron skillet, and cooked them. I used firm pears and cut them into quarters. I followed this same principle when making my pear tarte tatin. The resulting tart had apple halves that gleam like jewels and were so tender, a fork could slide right through them without a whisper of resistance. The apples in our tarte tatin were always cooked for close to an hour and a half on the stovetop, and then finished in the oven. I’ve seen recipes online that call for cooking the apples for 15 or 20 minutes, and I’m baffled. The tarte tatin I learned to make is a slow beast. We also made apple tarte tatin instead of the more traditional apple pie. We assembled fruit tarts to order, and hand-made all of the curds, creams, and mousses that filled the cakes. We only bought whole eggs and spent ages separating all the yolks from the whites to make endless batches of Italian Meringue buttercream. We made every element of every pastry from scratch. This bakery, though, eschewed all of that. It’s more cost-effective, it’s much faster, and pastries from a mix tend to stay moist longer and thus have a longer shelf-life. You might not realize this, but many (I would dare say most) bakeries, even fancy bakeries, use mixes to make their cakes, muffins, and other baked goods. It also taught me to always use the best ingredients and to not cut corners. Working there wasn’t easy, but it did teach me so many valuable lessons-about how to work hard, how to work clean, how to be productive in a 12-inch square workspace, how to get along with all the crazies that are attracted to back of house work, and how to make a squintillion different kinds of pastries (that’s a technical term). This recipe took me back to my first pastry job at an upscale bakery here in Los Angeles. He also strongly suggested that I would be the wife of his dreams if I would make it for him. It was packed with juicy caramelized pears, and served with both crème anglaise and vanilla ice cream, and topped with salted caramel sauce. A week ago, Jason told me that he dreamed about the most delicious pear tarte tatin. Now every time I sleep on my boring rectangular mattress I die a little on the inside.Įxhibit C: This Pear Tarte Tatin. It was shaped like a modified T, and called the “Angel Wing Mattress”-perfect for those of us who like to sleep on our sides with one arm extended! It even came with special T-shaped fitted sheets. In my house, we’re kind of geniuses when we’re asleep.Įxhibit A: This recipe for Cinnamon Bun Hot Chocolate, which (seriously) came to me in a dream, and is dreamy in every sense of the word.Įxhibit B: The dream I had the other night where I came up with a totally new mattress design. These tender pears gleam like jewels and will dazzle dessert lovers! This Pear Tarte Tatin is packed with juicy caramelized pears and served with vanilla ice cream drizzled with salted caramel sauce.
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