Sunday, May 27, 2012

Pear Tarte Tatin Parcels

Tarte tatin, be it pear, apple, peach or banana is one of my favourite desserts ever. I love the generous amount of flaky pastry, bittersweet caramel and slow cooked fruit!  Instead of going the traditional route of making a large pastry, I thought personalized little parcels would look a lot more impressive. Also, you get more of the amazing buttery pastry this way!! Although the dessert looks sophisticated, I promise that if you follow the steps exactly you will absolutely nail it!

I made these a couple of hours prior to serving them. They taste amazing fresh out of the oven or at room temperature!

2 firm pears
4 star anise
1/4 cup room temperature butter
1 teaspoon lemon juice
1/2 cup sugar
1 package good quality puff pastry

Preheat oven to 425.

Meanwhile, peel, trim and core your pears (try to do it with a small melon baller). Press the star anise into the core of the pear so that it holds. Place the pear core side down and cover with puff pastry. Trim the edges off with a knife. Place on a baking tray lined with parchment paper and leave it in the fridge while you prep your caramel.

Place the lemon juice with the butter. Meanwhile, Put a thing layer of sugar in a non-stick ovenproof pan and set stove temperature to medium high. When the sugar starts to melt add another layer of sugar. Don't stir the sugar. Instead, slowly move the pan around in a circular motion using the handle. Repeat until the sugar is finished. When the sugar melts to a sort of light cola colour, turn off the heat and add the butter and lemon. Use a spoon to softly swirl the butter around. Continue to move the pan around so that the butter gets fully incorporated.

Place the Pears pastry side up and bake for 15-20 minutes or until the pastry is golden. Remove from oven and let cool for two minutes. With a palette knife, carefully remove the pear pastry and serve pastry side down with ice cream!

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