Uh la la..
Petite Tatin…
Petit plaisir…
Petit four…
Gran délice!…
Tarte Tatin
serves 10:
10 pears (1,5 kg)
200 g sugar
100 g butter
½ kg puff pastry
Pre heat oven to 200ºC.
Peel and cut the pears as desired. Set aside.
In a pan, cook together butter and sugar at med-high until it turns into a brown caramel.
Add the cut pears, filling any holes as much as possible.
Roll the puff pastry and cut a disc slightly larger than the pan.
Cover the pears with the pastry folding in inside the pan.
Cook for 30-40 minutes.
Un-mold while the pie is still hot.
Serve with ice cream, cream or whipped cream with a little bit of sugar.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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Looks wonderful. And the photography is stunning too.