Pear Tarte Tatin

It’s been so long I almost (almost!) forgot I have a blog.

What have I been doing since … well July it seems? A series of things:

But here I am, back for at least today, blogging. Won’t be too long as a very sunny day is awaiting. However, as she is back and I absolutely loved her first series ‘Baking Made Easy’ and the book I thought it might be a good time to talk about Lorraine Pascale. I know, not the most technically difficult and sophisticated chef but that’s just it: I somehow don’t have time anymore for difficult. I love the idea of cooking or baking something that won’t need ingredients from Nepal and 1 week to simmer. Or maybe it’s just the fact it’s finally summer and we much rather prefer to be outside 🙂

Baking Made Easy.

Last minute invitation to a bbq. Local market just coming to an end. What should we bring? Dessert. Hmmm. The perfect excuse to use LP book and make a pear tarte tatin. Simple, easy and delicious. You will have to trust me on this as the time to take photos was limited so an iPhone photo has to do.

Pear  Tarte Tatin (serving 8 to 10)

1 quantity puff pastry (and yes, shop bought – see above time problem)

100gr butter

100gr caster sugar

5-6 large and equal pears, peeled, cored and halved

plain flour for dusting

finely grated zest of 1/2 lemon

Preheat oven to 200C, gas mark 6. Melt the butter and sugar in an ovenproof frying pan over a low heat (I used the same deeper pan I usually use for quiches). Once the butter has melted and the sugar dissolved, turn up the heat and let it boil. The mixture will look all bubbly and oily, but keep the heat going until you get a honeycomb colour. 8  to 10 minutes should do.

Remove the pan from the heat and carefully lower the 1/2 pear in, cut side down. Seriously: carefully! The butter/sugar is very hot. Return the pan to the heat and cook for further 5-6 minutes, spooning the caramel over the pears. Remove pan from heat and arrange the pears cut-side up – I used the pasta tongs to put the pears in (and it worked!).

Roll out the pastry and cut out a circle big enough to cover the pan. Sprinkle it with lemon zest and place the pastry over the pears. Tuck the edges in and give it 20-25 minutes in the oven. Remove from the pan, and let it cool. Then (good tip from LP) tip the pear tarte tatin above the sink onto a larger than the pan serving dish.

And voila. Your very own effortless and quick pear tarte tatin. We had it with left over green tea ice cream and everybody loved it. Now I can’t wait to try something from her new show and book. Although there are plenty recipes more to try from Baking Made Easy.

Anything you cooked from LP and loved?

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