Tarte Tatin’s are just a simple yet fancy upside tart, but that doesn’t mean they are not delicious. We would often make these as a simple sweet treat to keep the kitchen rolling into the late hours of the night.
Beurre Bosc pears originated in France in 1835 the word ‘buerre’ is the French term for butter, and is meant to symbolize the melting quality of the pear, making them perfect for desserts. In Australia these pears are grown in Victorian regions such as the Goulburn Valley and Mornington Peninsula areas, they are also grown in the Huon region of Tasmania, the Adelaide Hills and the Riverland region of South Australia. So how do you pick a good pear….it should have a fairly firm texture at the stem end, because pears ripen from the inside, (the softer they are, the riper they are). A bell-like shape and there should be no wrinkles on the skin. Also there should be no handling injuries like stalk piercing or bruising, as this quickens the process of ripening.
Enjoy this recipe.
- 1 sheet frozen puff pastry
- ½ cup Brown Sugar
- 2 tablespoons unsalted butter
- 1 tablespoon brandy
- 2 Beurré Bosc pears, ripe and juicy, but firm
- Melt butter in a pan over medium heat and immediately add the brown sugar, stirring constantly with a wooden spoon.
- Cook for 4 minutes or until all the sugar is dissolved and add the brandy and stir through. Remove the pan from the heat.
- Preheat the oven to 190°C.
- Peel and cut the pears in half lengthwise, then core them.
- Arrange the pears in a baking tray round side up and carefully coat them in the warm caramel.
- Cut the sheet of puff pastry in four and place each quarter over the pear halves and press them firmly around.
- Evenly fork holes in the pastry to allow steam to escape.
- Set the tray in the middle of the oven and bake for about 30 minutes, or until the pears are tender and the crust is browned and baked through.
- Remove from the oven, let stand for a minute. Then carefully lift the tarts out and turn them over to serve. If a lot of the caramel has run off, spoon it back over the pears. Serve with some ice-cream whilst still warm.