Foggy Monday. Very foggy.
I’ve been feeling a little down for the last couple of days. I don’t really know why. I feel like I want to do something but not enough energy but when I’m not doing anything, I’m bored. What to do? Have you ever felt like that? Like nothing is right? Or maybe because of some people I know and just married already pregnant while me and husband still trying to get our daughter a sibling. Maybe something is wrong with me? I don’t know. Now I’ve ruined this post by talking random things. Excuse me for that.
Anyway, while I was tidying my freezer a while back ago, I found my homemade puff pastry dough still waiting to be used. After thinking of what should I do with it, I decided to make pear tart tatin.
I love tart tatin. This is the first time I use pears though. Usually I always use apples. They both taste really good. But this one is a little bit too sweet, because the pears already sweet and I didn’t taste it before I cook it. Lesson learned here. Always taste the fruits when you’re making fruity desserts, so you can adjust the sugar too.
I know I must have mentioned several time in this blog that my husband and daughter doesn’t really like fruity dessert. From this whole tart tatin, I ate around 2/3 of it. By my self. Yes. Don’t be too surprised. But I won’t touch a cake with only chocolate, cream, caramel and has no fruits in it. Na-ah. So sometimes I have to make two different desserts when I’m in the mood to eat sweets too.
This dessert is really easy to put together. You can serve this with vanilla ice cream or vanilla custard. And if you want to serve this in individual serving you can do that too. They’ll look cute.
Pear Tart Tatin
- 1 sheet puff pastry
- 5 pears
- 2 tbsp unsalted butter
- 4 tbsp caster sugar
- 2 tbsp soft brown sugar (muscovado)
- 2 tbsp water
- lemon juice
- ground cinnamon
- Preheat oven to 200°C.
- Peel the pears and then cut in half and core. Add a juice from 1/4 of lemon to the pears to prevent them from browning. Place them nicely on your pie pan. Set aside.
- To make the caramel, place sugar and water in the pot and cook it with a low heat. Let it sit for a while without stirring until it starts to brown (I haven’t had my thermometer when I made this, so I can’t really give you the exact temperature). Turn off the heat and add butter. Stir quickly and pour the caramel over the pears (you have to do it quickly in this stage).
- Take your nice and chilled puff pastry. Cover the whole pan with it. Just tuck in the extra pastry into the pan.
- Bake for around 12 to 15 minutes. Sprinkle some ground cinnamon on it before you serve it.
- Serve warm.
note: Don’t worry if the caramel seems too little for the tart tatin, the juice from the pears will help and combined together with the caramel.