First of all, I was given several beautiful home grown pears last week. I watched them turn rosy as they sat on my counter, but came to the sad realization that I just wouldn't have time to make a lovely Pear Tarte Tatin that day or the upcoming weekend, (we were off to our cabin for a couple of days). So I did something I never do, and popped them in the refrigerator Friday afternoon with the promise that I'd rescue these perfectly ripe pears on Sunday evening when we returned.
My next big motivator, was Anthony Bourdain. Now, not to say that Anthony himself isn't motivation enough for this foodie girl to do pretty much anything if he asked, but I turned on the No Reservations marathon first thing Monday morning, and the first show that I caught was the episode filmed in Sardinia. The visuals had me hooked. The countryside and surrounding towns were incredibly beautiful, and as I stood there with my mouth open, watching Anthony and his lovely Sardinian wife, Ottavia share a meal, I think I actually drooled. The food was glorious and delicious (Anthony said so), and I could just about taste the fresh ricotta with local honey...oh, if only.
I admit, it doesn't take much to make me happy. The simple combination of watching a top rate, beautifully photographed food/travel show and 5 pears, is what got me back into my kitchen.
It's late in the afternoon now. The tarte is cooling, Anthony Bourdain is now eating his way through the south of France, and enough said... tomorrow's another day
Thinly slice 3 pears, sprinkle with lemon juice
Role out puff pastry~Cut out a circle with a medium dinner plate
Fan the pears in a cast iron or heavy non stick pan over cooked caramel
2 T. water
1 1/2 tsp. cider vinegar
1/2 cup sugar
2 T. butter
Blend the first 3, cook undisturbed over med-low heat for 10 min, add butter.
Cook the pears in the caramel until dark golden brown, about 10 min.
Lay the puff pastry over the pears~ cover the pastry with a lid~Put the pan in the oven
Bake at 375~10 min~ Remove lid~ Bake another 15 min. until golden brown~Let it cool 15 min~
Run a knife around the edges~Flip over onto a plate
Voila! Tarte Tatin de Poires !
I do love this beautiful tarte tatin, but I love these petite cheris even more. They are sweet and crisp and buttery and beautiful...what more could a girl ask for?
Use a metal one cup measure to cut circles from the left over puff pastry. Spoon a little of the caramel (make sure you save a little bit) fan 3 pear slices over the caramel, and drizzle a bit more on top. Pop them into the (375) oven until they're golden brown and bubbly, about 15-20 min.
Tartellettes Poire Mini