Pear and Almond Tarte Tatin:
I recently did a freelance job. It was exactly what I needed. For a while I have been feeling quite down and quite frankly pretty useless. However, I came back from my job, feeling revitalised, I felt like I could take on the world. What did I do to take on the world? I splurged out and bought a Macro lens for my camera. I never splurge out. My new found confidence paved the way for a new me — one who felt that spoiling oneself was good. I love my new toy, and although I do sometimes think spending my entire pay cheque on a lens is slightly insane, I’m also glad I did something for myself. My dream is to become a food stylist/photographer, and hopefully the new me (confident and not-so-prudent-with-money), along with my new toy, will bring me a step closer to reaching my dream.
I had some pears and pastry lying around, and anxious to play with my new lens, I decided to make a Pear and Almond Tarte Tatin.
We owe the Tarte Tatin to the two Tatin sisters who once accidentally dropped their apple tart on the floor and decided to serve it up-side down.
The recipe for the tart is very simple.
4 Tablespoons Sugar
Handful of Toasted Flaked Almonds
Rolled Puff Pastry
4 Peeled Pears cut into 1/6 (sixths)
Pre-heat oven to 180 degrees
Place sugar into a pan (one with an oven-proof handle), add a few drops of water. Let it cook/melt until it turns to a caramel. Add the butter and stir. Arrange the pear sixths in the caramel. Sprinkle the almonds on top of the pears. Cut the pastry into a circle slightly bigger than the circumference of the pan. Place the pastry on top of the pears and fold the edges of the pastry in. Place the tart into the oven, cook until the pastry is golden. Take the tart out, hold your breathe, and turn it up-side down onto a plate.